An Irish omelet is light and fluffy, almost like a soufflé. It makes a great light brunch dish. The traditional Irish omelet does not have cheese but we think that the cheese gives it a bit more flavor and fat so that it’s more flavorful and not dry.
Instead of chives, you can use scallions, green onions, or sautéed onions.
This recipe is sized for an 11 to 12-inch Dutch baby pan or skillet and yields about six servings. If you like, you can cut the recipe in half and use a smaller pan.
A variation to this dish is to add crumbled bacon bits with the cheese.
6 large eggs
2 medium potatoes, peeled, cooked, and mashed
2 tablespoons dried chives or 1/4 cup fresh, chopped chives
1 1/2 cups shredded cheddar cheese
1 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon butter
- Separate the egg whites from the egg yolks. Whisk the yolks until smooth and add them to the mashed potatoes. Mix thoroughly. Add the chives, cheese, salt, and pepper.
- Beat the egg whites until stiff and fold them into the potato mixture with a spatula.
- Melt the butter in a large omelet pan, skillet, or Dutch baby pan. Cook the mixture on low heat until the bottom is set, about four or five minutes depending on your heat setting and pan.
- Place the omelet under the broiler in the oven and cook until the top is set and golden brown. Serve while hot.
Baker’s Note: This delicate dish is easy to burn. Make sure your stovetop element is set on a low heat setting. Instead of broiling the omelet on 500 degrees on the top shelf, we put the shelf in the middle of the oven and turned the temperature down to 450.
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