{"id":5316,"slug":"omelet-with-potatoes","title":"Omelet with potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a cupful of left-over cold baked or boiled potatoes","two ounces of butter","salt","pepper","a dozen eggs"],"ingredients_norm":["cupful of left over cold baked or boiled potato","butter","salt","pepper","egg"],"steps":["Chop up a cupful of left-over cold baked or boiled potatoes.","Put in an omelet pan with two ounces of butter and fry until golden yellow.","Season with salt and pepper.","Add a dozen beaten and seasoned eggs.","Cook the omelet in the usual manner."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w68:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c9c415a25d5fb2cd4b64980db8279f55fafacf0ccc554935cf73d2515d0b6894","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/omelet-with-potatoes"}