There's Norway That There Is a Better Omelette Than This!

The best gosh darn Norwegian Omelette this side of the Mississippi!

Peel the potatoes and cut them into large, uniformly-shaped chunks. Place in a small saucepan and cover with cold water. Over medium-high heat, bring the water and potatoes to a gentle boil. Cook until the potatoes are very soft and easily pierced with a fork, 10-12 minutes from the start of the boil. Drain the potatoes and transfer to a mixing bowl.

Using a potato masher, potato ricer, or a dinner fork, mash the potatoes as thoroughly as possible; you don't want any lumps. Cut the butter into small chunks and mix it with the potatoes. Add the cream and salt. Keep mixing until the butter and cream are completely absorbed. Taste and add more salt if desired.

Transfer the potatoes to a storage container and refrigerate overnight or up to three days.

When ready to make the lefse, clear a large workspace for dividing and rolling out the flatbreads. Lefse are traditionally made with grooved wooden rolling pins, but a standard rolling pin will do the job just fine. A pastry scraper or sturdy spatula for lifting and transferring the rolled-out flatbreads is also handy.

You should only need around one tomato to complete this recipe. Cut off the very top and bottom of the tomato, then cut it into quarters. Once it is cut up into quarters begin to cut it into a diced fashion(around 1/4 an inch in length and 1/6 an inch in height).

Now that you have your lefse dough ready, get out a pan for the stove. Set the dial to six(varying per stove) and put your lefse on. Let it go for two minutes. Once the two minutes have gone by flip it over for another two minutes to finish up your lefse.

Beat eggs, water, salt, and pepper in small bowl until blended.

Heat butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges.

Once the eggs have thickened, and there is no remaining liquid, press down on the eggs with a spatula to turn it into scrambled eggs. Immediately move the eggs to the inside of your lease. Prior to removing it from the pan sprinkle cheese on top for more flavor.

The bacon is a very simple part. First off cut your bacon into fourths, then immediately place it on your pan at seven(again varying per stove). Leave it for a few minutes flipping it as you see coloring. Continue this until they are done to your liking.

Now add your contents(bacon, eggs, tomatoes, and any other spices/ingredients that you want) to the lefse. Make sure that the lefse is warm during this step so that it doesn't crack. Curve it like a taco shell and add away!

Ingredients:
Four Potatoes
One Tomato
Six Eggs

Yield:
Four Lefse Omelettes

Equipment:
Large pan
Mixer(optional)
Spatula