Not sure what to do with leftover mashed potato? This recipe is the perfect solution. It's quick to make, versatile and delicious. With only five ingredients, all you really need are eggs. It works as well for breakfast, as it does for lunch or dinner.
In a bowl, or even the pan the potato was cooked in, soften the potato with a fork. Break in the eggs and beat them into the mashed potato. You don't need to get a smooth consistency, but you could use a potato masher if you prefer that to a fork.
200 g leftover mashed potato, 3 eggs
Finely chop the spring onions and parsley and add to the bowl along with the pepper and salt. Stir it all together.
2 spring onions (scallions), small bunch of parsley, ¼ tsp sea salt, good grinding of black pepper
Place a large non-stick pan over a medium heat. Add the olive oil followed by the butter.
1 tsp olive oil, 10 g unsalted butter
As soon as the butter is sizzling, pour the egg mixture into the pan, scraping it out well with a rubber spatula.
Cook the omelette for 3-5 minutes or until bubbles start to appear and the top begins to set.
Thinly slice the mozzarella and arrange the slices evenly over the top of the omelette.
125 g mozzarella ball
Stick the whole pan under a hot grill for a further 3-5 minutes or until the top is set and the cheese melted. Ideally leave it until the cheese has caught a bit of colour.
Cut into slices and serve with a salad, tomato salsa or cooked vegetables.
Notes
I use a cast iron skillet* for omelettes. It's brilliant for using both on the hob and under the grill. If it's well seasoned, which mine is, it's virtually non-stick.Adding a little olive oil to butter for frying helps to stop the butter from burning.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.