Potato Omelette.
6 eggs.
½ cup of milk.
1 small cup mashed potato, seasoned with pepper and salt.
Butter for frying.
Beat yolks and whites together. Thin the potato with the milk, and strain through a colander. Stir into the eggs, have the butter warm in the pan, pour in the mixture; shake, and loosen with a spatula, and when nearly done, hold it under the red-hot grate to brown the upper side. Invert the pan above a very hot dish, and turn out without folding. Serve at once, as it soon falls.