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Easy Potato Omelet Recipe
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.
Prep Time
5 mins
Cook Time
5 mins
Servings: 6 people
Calories: 1762 kcal
Course:
Breakfast
Cuisine:
Mediterranean , Middle Eastern
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
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).
Cup of Yum
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).
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Nutrition Information
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
% 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.