Easy Potato Omelette

Name: Easy Potato Omelette
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 serving
Ingredients: 3 large potatoes - Yukon Gold or Russet; 5 large eggs; ¼ teaspoon kosher salt; ½ teaspoon ground black pepper; ⅛ Teaspoon garlic powder; ½ cup shredded Mozzarella cheese or any semisoft cheese you like; ⅓ cup chopped scallions

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings
4
Calories
247 kcal
Course
Breakfast
Cuisine
Paraguayan

Easy Potato Omelette

Deacon Moody

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Potato Omelette is one of my family’s most requested recipes. I love it because it's very versatile and one of those easy-to-prepare comfort foods. It is an effortless and delicious dish with 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!😉

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Ingredients

Servings

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

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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!

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
Storage: Let the omelette cool down to room temperature, then transfer it to an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3-4 days.
Storage: Let the omelette cool down to room temperature, then transfer it to an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3-4 days.
Reheating: To reheat the omelette, you can use a microwave or a skillet. If using a microwave, place a slice of the omelette on a microwave-safe plate, cover it with a damp paper towel, and microwave it on high for 30-60 seconds or until heated through. If using a skillet, heat a small amount of oil or butter in a non-stick skillet over medium heat. Place the omelette slice in the skillet and cook for 2-3 minutes on each side or until heated.
Reheating: To reheat the omelette, you can use a microwave or a skillet. If using a microwave, place a slice of the omelette on a microwave-safe plate, cover it with a damp paper towel, and microwave it on high for 30-60 seconds or until heated through. If using a skillet, heat a small amount of oil or butter in a non-stick skillet over medium heat. Place the omelette slice in the skillet and cook for 2-3 minutes on each side or until heated.
Make-Ahead
Make-Ahead
To cook it ahead, make the omelette as directed in the recipe. Let it cool to room temperature, then transfer it to an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3-4 days. When ready to serve, slice the omelette into desired portions and reheat as directed in the previous answer.
To cook it ahead, make the omelette as directed in the recipe. Let it cool to room temperature, then transfer it to an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3-4 days. When ready to serve, slice the omelette into desired portions and reheat as directed in the previous answer.
How to Freeze
How to Freeze
Let the omelette cool to room temperature. Then, cut it into desired portions. Wrap each portion tightly in plastic wrap, then wrap it again with aluminum foil. Label and date each package, then store them in the freezer for 1-2 months.
Let the omelette cool to room temperature. Then, cut it into desired portions. Wrap each portion tightly in plastic wrap, then wrap it again with aluminum foil. Label and date each package, then store them in the freezer for 1-2 months.