Irish Omelet

Half omelet, half souffle, all Irish. This is what happens when you fold mashed potatoes into separated eggs: a puffy, golden skillet dish that’s crisp on the outside and pillowy inside.

The technique matters here. Egg yolks get beaten into the mashed potato first, along with a squeeze of lemon juice and chopped chives. Then stiffly whisked egg whites get folded in, bringing all the air that makes this puff up. Cook it on the stovetop until the bottom turns golden, then slide the pan under the broiler to finish the top. It rises dramatically in those last few minutes.

The lemon juice is a quiet ingredient that does real work. It brightens the potato flavor and keeps the whole thing from tasting heavy.

Chef Tips

• Whisk the egg whites until they hold stiff peaks but aren’t dry. Overbeaten whites won’t fold smoothly into the potato mixture.
• Use an oven-safe skillet. You’re going from stovetop to broiler, so no plastic handles.
• Serve immediately. Like any souffle-style dish, this deflates as it cools. Get it to the table while it’s still puffed and proud.
• Leftover mashed potatoes work perfectly here. Cold mash actually incorporates better than fresh hot potato.

Variations

• Add crumbled cooked bacon or diced smoked salmon for a heartier version.
• Swap chives for scallion greens and a pinch of white pepper for a sharper bite.
• Fold in a handful of grated Gruyere or aged cheddar with the egg yolks for a cheesy Irish omelet.