Easy Potato Omelet Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
6 people
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Calories
1762 kcal
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Course
Breakfast
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Cuisine
Mediterranean, Middle Eastern
Easy Potato Omelet Recipe
Description
Easy Potato Omelet Recipe uses cubed gold potatoes sautéed with green onions and garlic, seasoned with a blend of coriander, Aleppo pepper, paprika, and turmeric. After softening the potatoes with these spices in olive oil, eggs whipped with fresh dill and parsley are poured over and cooked until just set on the stovetop, then transferred to the oven to finish baking. This technique creates a nicely browned surface and a tender, fully cooked interior. The combination of spices and fresh herbs highlights a balance of earthy, warm, and herbal notes.
Texturally, you get tender, flavorful potato pieces embedded in a fluffy, herb-infused egg base. The careful cooking ensures garlic does not burn and potatoes remain soft. The finished omelet holds together well and can be sliced for individual servings. It suits any mealtime and can be accompanied by salads or lightly cooked vegetables such as asparagus or zucchini.
Several potato types like russet or sweet potatoes can substitute for gold potatoes. Adding baking powder to the eggs creates a fluffier texture, and seasoning the eggs beforehand helps flavor distribution. Leftovers keep well in the refrigerator for a few days and reheat gently in the oven to preserve texture.
Ingredients
- extra virgin olive oil
- 3 gold potatoes about 12 ounces, peeled and cut into ½-inch cubes
- 1 to 2 green onion both whites and greens, sliced into rounds
- 1 to 2 garlic minced, cloves
- kosher salt
- 1 teaspoon Coriander
- 1 teaspoon Aleppo pepper
- ½ teaspoon paprika sweet
- 1/4 teaspoon Turmeric
- 6 egg large
- ½ cup dill chopped, fresh
- ½ cup parsley chopped, fresh
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
- You can substitute russet or sweet potatoes if gold potatoes are unavailable.
- Adding 1/4 teaspoon baking powder to the eggs before cooking produces a fluffier omelet.
- Season the eggs with salt prior to cooking to enhance flavor integration.
- Serve the omelet hot or at room temperature alongside salads or sautéed vegetables.
- Store leftovers in an airtight container in the fridge for 3 to 4 days; reheat in a 350°F oven for about 5 minutes until warmed through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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