4 large eggs -- whites and yolks separated
1 large potato -- cooked and mashed
1 teaspoon lemon juice
1 tablespoon fresh chives -- chopped
2 teaspoons butter
salt and pepper
Separate the eggs and beat the yolks. Add, the mashed potato to the yolks, mixing thoroughly. Add the lemon juice, chives, and salt and pepper.
Whisk the egg whites until stiff. Fold the egg whites into the potato mixture.
Melt the butter in a nonstick skillet or omelette pan over low-medium heat. Cook the omelet until golden (3-5 minutes), then run under the broiler to finish and puff the omelet.