Potato Omelet

Name: Potato Omelet
Ingredients: 3 ounces Floury potato (Weighed after peeling; a Russet or Maris Piper works best); 6 whole Eggs; 0.5 pint Milk (Imperial pint (approx 285ml or 10 fl oz)); 3 ounces Butter (Original calls for 3-4 oz; can be reduced to 1-2 tbsp for modern non-stick pans); 0.5 tsp Salt (To taste); 0.25 tsp Black pepper (To taste)

A rich, custard-like omelet from the Victorian era incorporating mashed floury potatoes and hot milk for a unique, soft texture.

Ingredients

3 ounces Floury potato (Weighed after peeling; a Russet or Maris Piper works best)
6 whole Eggs
0.5 pint Milk (Imperial pint (approx 285ml or 10 fl oz))
3 ounces Butter (Original calls for 3-4 oz; can be reduced to 1-2 tbsp for modern non-stick pans)
0.5 tsp Salt (To taste)
0.25 tsp Black pepper (To taste)

Instructions

1Boil the potato until tender, then mash it very smoothly so no lumps remain. Allow it to cool slightly.
2Bring the milk to a boil in a small saucepan. Once boiled, remove from heat and let it stand for 2 minutes to cool slightly.
3In a mixing bowl, beat the six eggs with the mashed potato, salt, and pepper until well combined. Slowly pour in the warm milk while whisking constantly to prevent the eggs from scrambling.
4Melt the butter in a frying pan over medium heat. When the butter is foaming, pour in the egg mixture. Stir gently with a spatula to lift the cooked curds and allow uncooked liquid to flow underneath. Continue until the bottom is set but the top is still slightly moist.
5Fold the omelet in half or roll it onto a serving plate. Serve immediately.