Easy Potato Omelet Recipe
User Reviews
5.0
69 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
6 people
-
Calories
1762 kcal
-
Course
Breakfast
-
Cuisine
Mediterranean, Middle Eastern
Easy Potato Omelet Recipe
Report
Baked potato frittata with fresh herbs warm Middle Eastern spices. For a fluffy potato omelet, salt the eggs before cooking and add a little baking powder to the egg mixture when whisking. If you like, use russet or sweet potatoes instead of gold potatoes.
Share:
Ingredients
- extra virgin olive oil
- 3 gold potatoes, about 12 ounces, peeled and cut into ½-inch cubes
- 1 to 2 green onions, both whites and greens, sliced into rounds
- 1 to 2 garlic cloves, minced
- kosher salt
- 1 teaspoon Coriander
- 1 teaspoon Aleppo pepper
- ½ teaspoon sweet paprika
- 1/4 teaspoon Turmeric
- 6 large eggs
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
Add to Shopping List
Instructions
- Adjust a rack in the middle of the oven and preheat to 375 degrees F.
- In a 10-inch cast iron or oven-safe skillet heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.
- Add the cubed potatoes, green onions, and garlic. Season with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes, or until the potatoes are tender and cooked through (manage your heat to make sure the garlic does not burn).
- In a mixing bowl, whisk together the eggs and fresh herbs. Add a big pinch of kosher salt and a little baking powder (about ¼ teaspoon), if you like.
- Pour the egg mixture over the potatoes in the skillet and watch for the edges and bottom to settle a bit (about 3 to 4 minutes or so).
- Transfer the skillet to the heated oven. Bake the potato omelet for about 8 to 10 minutes or until the eggs are fully cooked through and the top is no longer runny).
Notes
- Substitutions: You can use russet or sweet potatoes if you do not have gold potatoes.
- Salt the eggs before cooking them
- Add 1/4 teaspoon baking powder to the egg mixture for fluffy eggs
- Serve the potato omelet hot or at room temperature.
- What to serve with it: Vegetables or a salad, like lemon-garlic sauteed asparagus, grilled zucchini salad, 3 bean salad, or fennel orange salad.
- Leftovers and storage: Store this baked omelet with potatoes an airtight container in the fridge for 3 to 4 days. To reheat, transfer the omelet to a baking sheet and place on the center rack of a 350 degrees F heated oven until warmed through (approximately 5 minutes).
Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices (like the coriander, sweet paprika, Aleppo pepper, and turmeric used in this recipe).
Nutrition Information
Show Details
Calories
176.2kcal
(9%)
Carbohydrates
16.4g
(5%)
Protein
7.7g
(15%)
Fat
9.1g
(14%)
Saturated Fat
2.1g
(11%)
Polyunsaturated Fat
1.4g
Monounsaturated Fat
5.1g
Trans Fat
0.1g
Cholesterol
163.7mg
(55%)
Sodium
78.9mg
(3%)
Potassium
495.9mg
(14%)
Fiber
2.4g
(10%)
Sugar
1g
(2%)
Vitamin A
1164.7IU
(23%)
Vitamin C
27.4mg
(30%)
Calcium
54.1mg
(5%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 1762 kcal
% Daily Value*
| Calories | 176.2kcal | 9% |
| Carbohydrates | 16.4g | 5% |
| Protein | 7.7g | 15% |
| Fat | 9.1g | 14% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 5.1g | 26% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 163.7mg | 55% |
| Sodium | 78.9mg | 3% |
| Potassium | 495.9mg | 11% |
| Fiber | 2.4g | 10% |
| Sugar | 1g | 2% |
| Vitamin A | 1164.7IU | 23% |
| Vitamin C | 27.4mg | 30% |
| Calcium | 54.1mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
Other Recipes
You'll Also Love
Sweet Potato Breakfast with Fried Eggs
Mediterranean, American-Mediterranean Fusion
5.0
(15 reviews)
Sweet potato muffins with teff, tahini and orange
African, European, American, Middle Eastern
4.0
(3 reviews)
