Leftover potato omelet, chicken, fresh vegetables and cheese were stuffed into split pita to make these fully-loaded pita pockets. Deliciously filling!In the recipe below, the potato omelet is cooked from scratch. The instructions are provided in case you don't have leftovers like we did.
Pour enough cooking oil into a frying pan to reach a depth of half-inch. Heat to smoking point.
Fry the potatoes until golden and crisp.
Scoop out the potatoes. Pour off the oil leaving only about a tablespoonful in the pan.
Reheat the oil. Add the corn and bell pepper. Sprinkle with salt and pepper. Cook until just done.
Add the chicken (or whatever cold meat you’re using). Cook, stirring, until heated through.
Put the potatoes back into the pan. Stir. Sprinkle with salt and pepper.
Pour in the beaten eggs. Sprinkle salt and pepper again. Allow to set a bit before stirring. When the eggs are fully set, transfer the contents of the pan to a plate.
Heat the pita, one at a time, until puffed and toasted. Flip to lightly brown the other side too.
Using kitchen shears, cut along the edge of each pita to form a pocket.
Holding the bread with one hand, start stuffing it with the filling — lettuce, egg mixture, tomatoes, cucumber and cheese.
Enjoy right away or cool slightly, wrap and bring to a picnic.