This recipe is adapted from the September/October 1998 issue of "Cook's Illustrated".

Makes 2 omelets.

2 pounds high-starch potatoes (russets or Idahos)
Salt and ground black pepper, to taste
3 tablespoons butter

Some suggestions for omelet fillings (I like the first three together; use any you want!):

2 medium tomatoes, diced
2 tablespoons chopped fresh basil (or 1 T dried)
1/2 cup grated Monterey Jack or other cheese
1/2 cup diced ham
1/2 cup mushrooms, sliced and sauteed
3-4 cloves garlic, minced and browned

Peel, rinse, and coarsely grate approximately 2 pounds of potatoes. Place half of the grated potato on an old tea towel, wrap the towel around it so nothing falls out, and twist the whole thing over the sink, squeezing out as much moisture as possible. The more moisture you remove, the better the hash browns will cook. Place the dried potatoes into a bowl, toss with a bit of salt and black pepper, and repeat the process for the other half (I've tried doing the whole 2 pounds at once, and I can never get enough moisture out). Also, you will want to rinse out the tea towel right away; if you don't, it will turn dark brown and smell horrendous in short order!

If you have two skillets of the right size, you can do the following steps simultaneously in both pans; otherwise, cook one omelet and keep it warm in the oven while you're cooking the second. I usually use the cooking time for Omelet #1 to prepare the filling ingredients for both.

Heat about 3/4 T of butter in a 10" frying pan over medium-high heat until it just starts to brown. Put in half of the dried potatoes, spread them evenly over the bottom of the pan, and use a wide spatula to press them down firmly into a pancake. Reduce heat to just slightly above medium and cook 7-8 minutes.

Invert the hash brown onto a plate (browned side facing up). Add another 3/4 T of butter to the pan, and when it has melted, slide the hash brown back into the pan to cook on the other side. Add half of the omelet fillings on top and cook 5-6 minutes more. Fold the omelet in half and cook for another minute, turning over if necessary; each side should be crisp and golden brown.

I've served this with green beans and corn on the cob; it also makes a perfect hot lunch by itself on a cold day.

Robin, November 20

It was wonderful! But first, let me say that I spent the longest time
trying to figure out how many eggs were in it. "It's an omelette, there
have to be eggs." Sigh. 

Okay, once I actually *read* the recipe, I figured out what was going
on. The hash brown takes the place of the eggs. Duh. Eric's not much of
a potato person, and while he's an adventurous eater, and would have
eaten it if I made it, I offered him a "normal" omelette instead, which
he wanted.

So, on to make half the recipe: 

I *highly* recommend A. using the grating blade of a food processor, and
B. not being allergic to raw potatoes. The grating was a piece of cake,
since I followed the above two stipulations =)

I used sautéed mushrooms and montery jack as the filling (meant to use
basil too, but forgot until I was eating it.) I love hash browns, so
needless to say, I *really* enjoyed this. Many thanks to whoever the
recipe came from! The only thing I'd change is to make cheese a
"required" filling ingredient, as it held everything together
wonderfully. It could always be left out by someone who couldn't eat it,
or really doesn't like cheese, but I wouldn't call it as optional an
ingredient as the recipe does.



Barbara Elizabeth Warner, November 21

Robin wrote:
> It was wonderful! But first, let me say that I spent the longest time
> trying to figure out how many eggs were in it. "It's an omelette,
> there have to be eggs." Sigh.

Yah, that's what I thought when I saw the title. I read through the
recipe carefully, then discovered there were no eggs.... 

DH and I made this together -- which as it turns out, is part of the
recipe as I recall.  (Something about spousal assistance with the potato
grating). We took turns grating the potatoes by hand - while he was
finishing up the first batch of "squeezing", I prepared the toppings,
melted the butter, etc. We used a large heavy skillet and had rather
large omelettes :-) 
One tip -- to flip the potatoes easily, we inverted the "potato
omelette" on a plate when the first side was done, put the butter in the
pan to melt, and then put the potato back in the pan, uncooked side
down.  WE cooked the first side for 9 minutes on medium heat, then the
other side for about 6 minutes.

No substitutions on the main ingredients (I even used the requisite
amount of butter, against doctor's orders!) Oh, well, I guess maybe we
did technically use different potatoes tahn called for -- I used Yukon
Gold (light skinned, golden flesh) potatoes. I did peel them since Dh
dates skins, but another time, I might just wash them well and grate the
whole thing (Yukon Gold skins are very light.)

I had the first omelette : just cheddar cheese and fresh minced garlic.
Yummy - had the leftovers for breakfast today. DH had cheddar cheese,
onion and mushrooms -- also yummy he says.

We were pleasantly surprised at how "light" the potatoes were - and
enjoyed these thoroughly. I think, too, that the potato omelettes would
keep warm longer/better than egg omelettes, so this is probably a great
dish to make in large quantities for a brunch -- you could make up
different combinations of fillings, and offer them up on a buffet table.
The next time we have cooked ham in the house, I'm making one with ham
and cheese!

Happy eating, Barbara