"You Sexy Thang"

I would like to begin by thanking Alanna my dear sister-in-law for mentioning me on her blog: Vegan Dietitian It is humbling to see my blog out there in the spot light with so many prolific and exciting titles. Alanna is an actual certified expert about nutrition so you all should listen to her. She knows what she's talking about.
I'm not trying to imply that you shouldn't be holding a torch for me though! I, who have saved you from your expensive and bloody eating habits. So on with it then! I have a breakfast "omelet" that will bring your roommates, spouses, and sometimes even a cat or two sniffing into the kitchen. The best part is that once you lure them in you can wow them with some culinary acrobatics.

Spinach Potato Omelet-Pancake

4 baked or boiled russet potatoes peeled and coarsely mashed
Salt and Pepper to taste
1/2 tsp. Cayenne Pepper
1/2 tsp. Garlic Salt
1/2 large white onion diced
1 cup frozen spinach
4 tbsp. Olive oil
a pinch of nutmeg
1 tbsp. ground flax seed meal mixed up with 2 tbsp. of water


You will need a large non-stick skillet, a large stock pot lid with a handle on the top, and a large serving plate.

Mix together all spices except nutmeg and 1 tbsp. olive oil and mix into the mashed potato. Set this aside. Saute the onion until it is soft and translucent. Add the spinach and cook down until thawed and wilted. Add the pinch of nutmeg. Transfer this onion-spinach mixture into the potato mash. Add the flax seed meal and mix well. Add 2 tbsp. olive oil to the skillet and preheat it to medium heat. Put all of the potato mix into the skillet. Mash the potatoes down into the skillet until it looks like a big pancake. Let this brown on one side. Spread the remaining oil onto the top of the pancake. After the bottom has browned gently, lift up the sides to make sure the pancake is not sticking. Now the exciting part! I must warn you that the next step is a little dangerous but when expertly executed will leave you with an inflated sense of self worth and sex appeal. Place the stock pot lid onto the pancake. If you have done everything according to plan, the lid should reach the edge of your potato cake. Now grab the skillet with a strong arm meanwhile still holding the lid up against the cake. Flip the skillet over! Now the potato pancake is on the lid. "But Nicole," you may be asking, "The brown side is up. How will I actually flip the pancake back into the skillet?" Well Gawd save you if at this very moment you have just realized that you forgot to put out the large plate I mentioned above. If so, you will now be awkwardly fumbling through your cupboards looking for the plate with a large potato concoction glued to a stock pot lid likely in your favored hand thus making the search even more difficult and frustrating. Don't do that! As the packaging on a frozen Tofurkey once condescended to me on Thanksgiving morning, "Plan ahead." Now take the plate and place it on the other side of the potato cake and flip your lid. Now the raw side is up. Place the skillet on top of the plate and flip yet again! Now the potato cake is brown side up back in your pan. If you managed to do this without spilling or burning yourself, demand recognition from those around you even if it is only your two cats. Brown the newly flipped side that you fought so hard for and transfer your pancake to the serving plate. Cut into wedges and serve with ketchup. You are amazing!