Possum’s Recipe Book

Potato Omelet    

Serves 2

1 large potato
2-3 eggs - separated
1 tbsp butter
Lemon juice
Nutmeg – grated
Sea salt
Black pepper
Bake the potato in its skin.
Scoop out the inside leaving the skin and pass the 
mashed potato through a fine sieve.
Mix the sieved potato with the egg yolks and a few drops of lemon juice, 
a pinch of nutmeg and a little salt & pepper.
In a separate bowl whisk the egg whites until stiff.
Then stir the egg white gently into the potato mixture.
Pre-heat the butter in a fry pan and cook the omelet in the hot butter.
Cooks Note: you can bake the omelet in the oven set at 180C (Fan).