Irish Omelette Food

IRISH OMELET

Steps:

• Separate the eggs and beat the yolks. Add, the mashed potato to the yolks, mixing thoroughly. Add the lemon juice, chives, and salt and pepper.
• Whisk the egg whites until stiff. Fold the egg whites into the potato mixture.
• Melt the butter in a nonstick skillet or omelette pan over low-medium heat. Cook the omelet until golden (3-5 minutes), then run under the broiler to finish and puff the omelet.
• Serve immediately.

IRISH OMELETTE

Steps:

• Separate the eggs and beat the yolks and add them to the mashed potato, mixing thoroughly and then add the lemon juice, chives, salt and pepper.
• Whisk the egg whites until stiff and stir them into the potato mixture.
• Melt the butter in a pan and cook until the mixture is golden and then place under the broiler to finish and puff it up.
• Serve immediately.

IRISH OMELET

Steps:

• 1. Separate the eggs and beat the yolks. Add the yolks to the mashed potato, mixing thoroughly. Then add the cheese, chives, salt and pepper.
• 2. Melt the butter in a pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden; then run under the broiler to finish and puff it up. Serve immediately.

IRISH BREAKFAST

Steps:

• Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
• Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides.
• When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.

BASIC OMELETTE RECIPE

Steps:

• Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
• Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
• Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
• At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.