Recipes > Vegetables > Potatoes > Potato Omelet

Potato Omelet


Cut cold boiled potatoes into dice a quarter of an inch square; mix them with enough white sauce to well moisten them.

Place a tablespoonful of butter in a frying-pan; when the butter is hot, put in the potatoes and saute them until browned on the bottom, loosen them from the pan, and turn them like an omelet onto a flat dish; or this preparation may be put in a baking-dish, sprinkled with crumbs and grated cheese, then put in the oven to brown, and served in the same dish.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus