Mashed Potato Omelet


  • 3 pounds red potatoes, B size (1-1/2 to 2-1/4-inch diameter)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Pinch salt and pepper
  • 1-1/2 cups heavy cream

Ingredients for one Omelet

  • 2-3 free-range eggs
  • 3 slices cooked bacon, crumbled
  • ½ cup shredded cheddar cheese
  • 1 tablespoon sour cream


  1. Boil potatoes until soft; drain.
  2. Return potatoes to pan. Mash with butter, garlic, salt and pepper. Mix in cream until potatoes are nearly smooth. Keep warm.
  3. For each omelet, whisk eggs, then cook in a lightly oiled 8" non-stick skillet on medium heat. Keep eggs moving with a fork or spatula to make a creamy omelet.
  4. Cover one-half of the omelet with a portion of mashed potatoes, the bacon and cheddar cheese. Fold other half over the filling. Turn out onto serving plate.
  5. Garnish with sour cream.
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Yield: 12

Johan Engmann
Breakfast Republic
San Diego CA

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