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Codfish Omelet

2 cups hot mashed potato 1 cup shredded codfish, scalded and drained 2 eggs, separated Pepper to taste 1 tablespoon. Mazola Combine the codfish and potato with the egg yolks beaten light. Fold in the egg whites and spread in a medium-sized frying pan in which the Mazola has been heated. Make the mixture quite thin, cook until well browned, fold over, slide onto a platter and garnish with parsley. This is particularly good served with Fried Tomatoes or Spanish sauce.