Omelet With Potatoes

4 eggs
1 cupful of mashed potatoes
2 level tablespoonfuls of butter
1 tablespoonful of chopped parsley
1 level teaspoonful of salt
1 saltspoonful of pepper

Beat the eggs, without separating, until thoroughly mixed; add them gradually to the mashed potato, beating all the while; add the salt and pepper. Put the butter into a good-sized saute or omelet pan; when hot, turn the ingredients into the pan, and smooth it down with a pallet knife. Let this cook slowly until nicely browned; fold it over as you would a plain omelet, and turn onto a heated dish. The parsley may be sprinkled over the top, or added to the mixture.