Potato Omelette (Abruzzo)

Appetizers

Ingredients

Potatoes - 1 pound

Milk - 3 cups

Salt

Butter - 3 tbsps

Chili powder - pinch

Eggs - 6

Grated pecorino or parmesan - 2-3 tbsps

Olive oil - 2-3 tbsps

Wash the potatoes, peel them and cut them into quarters. Pour the milk into a heavy pan, add the potatoes and a little salt, and cook over a moderate heat until soft. Then mash them to a smooth puree together with the butter, and salt and chili to taste. Beat the eggs, add a pinch of salt and the grated cheese, and blend thoroughly with the potato puree.

Brush a large, heavy frying pan generously with oil. When it is very hot, add the egg and potato mixture, lower the heat and fry gently until the underside is crisp and brown. Then brown the other side. Serve very hot.

Serves 6