Froga (Maltese Omelet)
Froga is a Maltese omelet that gets its body from mashed potato instead of a plain egg base. The result is a thick, soft fritter-style cake rather than a folded omelet. Spring onions, parsley and grated cheddar flavor the mix, and finely chopped beef or corned beef is optional, so it works as a way to use leftover meat or to skip it entirely. Serve it hot with salad and buttered bread.
Instructions
Boil the potatoes until they are soft all the way through, then drain them and mash them until smooth.
Put the mashed potato in a large bowl. Add the chopped spring onions, the beef if you are using it, the grated cheddar, the parsley, and a seasoning of salt and pepper, and stir to combine.
Crack in the eggs and mix until the whole mixture is evenly blended.
Heat some oil in a frying pan. Spoon in about 3 large spoonfuls of the mixture and flatten them to roughly 1 cm thick.
Cook until the underside is golden brown, then turn and brown the other side. Serve hot with a salad and fresh buttered bread.
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