We all love a starchy breakfast brunch at times. This delicious mashed potato omelet that comes together quickly is a great option, especially if you have leftover mashed potatoes. Often referred to as an Armenian quiche, this dish offers a unique twist on the traditional omelet and pairs perfectly with a light salad.

Ingredients:

• 3 medium-sized peeled potatoes
• 3 tablespoons butter
• 3 tablespoons milk
• Salt to taste
• 3 eggs
• 1 tablespoon fresh dill, chopped (no stems)
• Sprinkle of Aleppo pepper or cayenne

Instructions:

1. Boil the potatoes in a large pot with some salt until they are tender. Remove from heat and transfer the potatoes to a food processor or blender. Add 2 tablespoons of butter and milk, then whip the potatoes until smooth.
2. In a separate bowl, whisk the eggs with some salt and the chopped dill.
3. In a medium frying pan, melt the remaining butter over low heat, ensuring it covers the bottom of the pan. Pour in the whisked eggs and let them cook for about 2 minutes.
4. Spoon the mashed potatoes onto the eggs in the pan, gently pressing down to create an even layer. Cook for another 2 minutes.
5. Carefully flip the omelet onto a serving platter, with the egg side up, and sprinkle with Aleppo pepper or cayenne.