Wartime Wednesdays: 20th Anniversary Edition- Potato Omelet

 

Potato Omelet

To ease ourselves back into Wartime Wednesdays, start with the most important meal of the day: breakfast!

"To test an egg for freshness, place it in a glass of water. If the egg falls to the bottom of the glass and lies on its side, it is a fresh egg; if the large end rises slightly, the egg is somewhat stale; if it stands on end or floats, it is very stale. The shell of a fresh egg has a bloom; that of a stale egg is usually shiny. If the contents of an egg rattle when it is shaken, it is not fresh."

The Victory Binding of the American Woman's Cook Book; Wartime Edition---published 1943

This recipe calls for cold boiled potatoes, but does not specify the type, or if they should be peeled (I don't mind a bit of peel, myself). I did a quick bit of research, and Russets seemed to be the widely available spud at the time.
I did peel the potatoes, but I wasn't precious about it.

They are cubed and cooked in bacon fat - so first, cook some bacon! 

Mt grandparents kept a bacon grease pot on the stove, which, genius. But since only Matt eats actual bacon and because I love him and want him to live for many more years, I try not to feed it too him that often. 
We are without a bacon fat pot.

Anyway, bacon gets cooked and removed, grease left in pan. Tiny cubes of cold potato get cooked in the fat with 'the seasonings' (1/2 tsp salt and 1/8 pepper; oh, how cute) for a few minutes. 

Two eggs get beaten with a little bit of milk, then poured over the potatoes. 

Cook until set, fold, and turn on to 'a hot plate'.  I really do not want to be a 1940's housewife. 

It was simple, but despite the what...six ingredients...he said it was not only really tasty, but filling. I guess those ladies at the Culinary Arts Institute, The Delineator Cook Book, and College of Home Economics, Cornell University, knew what they were doing. 

A reminder that I'll be bringing Wartime Wednesdays back all month, and Blog Party will be making its return on the 17th!