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• 1 pound Yukon gold potatoes, peeled and chopped
• 1 1/2 teaspoons table salt
• Juice of 1 lemon
• 1 teaspoon ground black pepper
• 12 large eggs
• 1/4 cup chopped fresh parsley
• 4 green onions, minced
• 1 tablespoon all-purpose flour
• 8 teaspoons olive oil

1. Cook the Potatoes: Place the potatoes and 1 teaspoon of salt in a pot and cover with cold water. Bring to a boil, then reduce the heat to medium. Cook for 20-25 minutes, or until the potatoes are easily pierced with a fork. Drain them well, then return them to the warm pot. Add the lemon juice and 1/2 teaspoon of black pepper, and mash until you reach your desired consistency. Set this filling aside.
2. Make the Egg Batter: In a large bowl, whisk the eggs, parsley, green onions, flour, the remaining 1/2 teaspoon of salt, and the remaining 1/2 teaspoon of black pepper together until the mixture is completely smooth and well-combined.
3. Cook the Omelets: Heat 1 teaspoon of olive oil in a 6-inch nonstick skillet over medium heat. For each omelet, pour 1/2 cup of the egg batter into the hot skillet. Cook for about 2 minutes, until the bottom is set and golden brown, then carefully flip and cook for another minute on the other side. Transfer the cooked omelet to a cooling rack and repeat with the remaining oil and batter to make 8 thin omelets.
4. Assemble and Serve: To assemble, spoon about 1/2 cup of the mashed potatoes onto the center of each omelet. Gently roll the omelet around the filling to enclose it. Serve the stuffed omelets immediately while they are still warm.

Notes​

• Pan Choice is Key: A good nonstick skillet is essential here. It allows you to use minimal oil, which helps the omelets achieve a flatbread-like texture and makes them easy to flip.
• Mix Thoroughly: Take your time whisking the egg batter until it is completely uniform. This ensures a smooth, consistent texture in every bite. Avoid using a blender, as it can incorporate too many air bubbles.
• Prep Your Greens: Be sure to chop your herbs and green onions finely and evenly. This not only improves the texture but also distributes their flavor perfectly throughout the omelets. You can easily substitute with other fresh herbs or onions you have on hand.