Potato Omelette is one of my family’s most requested recipes. I love it because it's versatile and easy-to-prepare comfort food. It is effortless and delicious, using ingredients you usually have on hand.
You can always add your personal touch by incorporating your favorite topping. Try mixing crispy bacon crumbles, Sauté onions, ham, etc. Topping possibilities are endless. Give it a try!😉
How to Make Potato Omelette
Note: The full instructions are provided in the recipe card below.
Wash and peel the potatoes and cut them into ½-inch dice. Cover in a medium saucepan with cold water, and season generously with salt. Set over high heat, cover, and bring to a boil.
Once boiling, uncover, decrease the heat to maintain a simmer, and cook until tender but not falling apart. Drain the potatoes on a colander over a heat-proof bowl or pan and allow them to cool for approximately 5 minutes.
In a large bowl, beat the eggs with the garlic powder. Add the cheese, scallions, salt, ground black pepper, and cooled, drained potatoes, and stir well to combine.
Place a skillet over medium/high heat and add olive or canola oil*(2 to 3 Tablespoons). When the oil is medium/hot, pour in the egg and potato mixture.
Cook over medium/low heat, moving the skillet around so the egg and potatoes distribute evenly. Using a heat-proof spatula, tuck in the borders, rounding the sides of the Potato Omelet.
(*Adjust heat if necessary to prevent the bottom of the omelet from burning.) When the top is set, the bottom should be golden brown for 3 to 4 minutes.
Place a larger flat plate or flat pan lid on top of the skillet and, holding with both hands, invert the skillet over the container or lid. Carefully slide the Omelet back into the skillet to cook the other side, always on medium/low heat.
Tuck in the sides again and cook for another 3 to 4 minutes. If desired, you can flip the Potato Omelet 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
Carefully slide the Potato Omelet out of the skillet onto a clean plate and let it stand for at least 5 minutes before serving. Enjoy!
Related Recipes:
- Crispy roasted potatoes
- Garlic potato wedges
- Spicy potato wedges
- Creamy mashed potatoes
- Russian potato salad
📖 Recipe
Easy Potato Omelette
Ingredients
- 3 large potatoes - Yukon Gold or Russet
- 5 large eggs
- ¼ teaspoon Kosher Salt , to taste
- ½ teaspoon ground black pepper , to taste (optional), to taste
- ⅛ Teaspoon garlic powder , optional
- ½ cup shredded Mozzarella cheese or any semisoft cheese you like
- ⅓ cup chopped scallions
Instructions
- Wash and peel the potatoes and cut them into ½-inch dice. Place in a medium saucepan and cover with cold water, and season generously with salt. Set over high heat, cover, and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer, and cook until tender but not falling apart.
- Drain the potatoes on a colander over a heat-proof bowl or pan and allow them to cool for approximately 5 minutes. In a large bowl, beat the eggs along with the garlic powder, add the cheese, scallions, salt, ground black pepper, and cooled drained potatoes, and stir well to combine.
- Place a skillet over medium/high heat and add a little olive oil or canola oil.*( about 2 to 3 Tablespoons). When the oil is medium/hot, pour the egg and potato mixture in. Cook over medium/low heat, moving the skillet around so the egg and potatoes distribute evenly. Using a heat-proof spatula, tuck in the borders, rounding the sides of the Potato Omelet. (*Adjust heat if necessary to prevent the bottom of the tortilla from burning)
- When the top is set, the bottom should be golden brown for 3 to 4 minutes. Place a larger flat plate or flat pan lid on top of the skillet and, holding with both hands, invert the skillet over the container or lid.
- Carefully slide the Potato Omelet back into the skillet to cook the other side, always on medium/low heat. Tuck in the sides again and cook for another 3 to 4 minutes. If desired, you can flip the Potato Omelet 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
- Carefully slide the Potato Omelet out of the skillet onto a clean plate and let stand at least 5 minutes before serving. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
