Best Potato Omelette Recipes

SPANISH TORTILLA (POTATO OMELETTE)

Steps:

• Slice the potatoes as thin as possible and dry with a paper towel.
• Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
• Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
• Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
• Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
• Cover and cook for about 5 minutes longer.
• Cut into wedges and serve.

POTATO AND CHEESE OMELETTE

Steps:

• Melt the butter in a frying pan.
• When hot, add potato and cook until golden-brown and crusty on all sides.
• Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.
• Lower heat of stove, add eggs to pan and give them a good stir, a couple of times, bringing up cooked eggs from bottom, but redistributing uncooked eggs and potatoes.
• Sprinkle generously with shredded cheese.
• Let cook until golden-brown on bottom.
• Run spatula down center, and carefully fold one half over the other creating a half-moon (sometimes you don't get a perfect half-moon, but it still tastes good anyway!).
• Turn off heat and let omelette sit in pan for 30 seconds to a minute (depending on how well you want your eggs done) and then carefully turn over and allow 30 more seconds.
• Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).

POTATO OMELETTE

Steps:

• Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
• Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
• Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.

CHORIZO, POTATO & CHEESE OMELETTE

Steps:

• Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.

POTATO AND ONION OMELETTE

Steps:

• Heat oil in 9 inch omelette pan. Fry garlic until golden and discard. Add potato slices and cook over medium heat. Add onions after 5 minutes; cook until potatoes are tender. Lift and turn potatoes and onions as they cook.
• In a large bowl, beat eggs with a fork or wire whisk until slightly foamy; add salt and pepper to taste.
• Add potatoes and onions to eggs, draining with a slotted spoon before you add them. Return egg and potato mixture to same skillet, adding more oil if necessary so that eggs will not stick. Spread evenly and cook over medium heat, shaking pan.
• When eggs leave sides of pan, invert a plate over the pan and flip omelette onto plate. Slide omelette back into pan to brown other side. Repeat this process one more time.
• Serve hot or at room temperature on a round china or glass plate.

TORTILLA ESPAñOLA (SPANISH POTATO OMELETTE)

Steps:

• Add oil to a medium frying pan (the smaller the easier to flip).
• Dice the potatoes into small digit-sized pieces.
• Fry the potatoes, garlic, and onions until they are tender and translucent, respectively.
• Break the eggs into a large bowl, scramble them.
• Add the cooked potatoes/onions to the eggs.
• Mix, add your spices of choice.
• Heat the frying pan until it's super hot (with plenty of oil- probably more than you think).
• Add the potato/egg mixture into the pan in a quick motion.
• About 5 seconds later, turn down the heat to medium (you don't want it to burn, just make a nice little crust).
• Cook for 10 minutes or until you smell burning, make sure that the tortilla can move in the pan and is not stuck on the bottom
• THE FUN PART: take a plate that's wider than the pan, place it on top of the pan.
• Put one hand (with a glove) on the plate.
• Use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate.
• Add more oil to the pan, put the half cooked tortilla back in- this time you'll cook the bottom.
• Cook for 3-5 more minutes.
• Cut like a pizza, serve hot, cold or room temperature (great with mayonnaise).

TORTILLA DE PATATAS. ( SPANISH POTATO OMELETTE)

Steps:

• Cut the potatoes into chips and fry.
• add the baking powder and seasoning to the beaten eggs and soak the chips in it for a few minutes.
• Add a little oil in a pan, and on a low heat, add the egg and chips. Cook for a few minutes and then using a plate, turn and cook other side.

SPINACH AND POTATO BAKED OMELETTE

Steps:

• In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and let cool. Cut into 1" chunks.
• Meanwhile, whisk together eggs, flour, baking power, an half the salt; set aside.
• In a 9" nonstick ovenproof skillet, heat half of the oil over medium-high heat; saute garlic for 1 minute. Add spinach; cook, stirring, until wilted and no liquid remains. Transfer to bowl.
• Add remaining oil to skillet; cook onion, stirring occassionally, until softened, about 6 minutes. Add potato; cook, stirring, until softened and starting to brown. Stir in paprika and remaining salt. Stir in spinach and egg mixture. Transfer skillet to 350F oven; bake until firm, about 20 minutes.

BOMBAY POTATO OMELETTE

Steps:

• Heat most of the oil in a pan. Fry the onion for 10 mins until starting to caramelise, then add the potato and fry for a further 8 mins until the edges are beginning to crisp. Add the curry powder, most of the nigella seeds, some seasoning and a splash of water. Cook for 1-2 mins, then scoop the mixture onto a plate. Wipe out the pan with kitchen paper.
• Increase the heat and add the remaining oil to the pan. Add the eggs and some seasoning, then use a spatula to stir a few times. Leave to cook for 30 seconds. Pile the potato filling onto one side of the omelette while the top is still a little soft. Fold the omelette over to cover the filling and cook for a final 1-2 mins, if you like your omelette set all the way through. To serve, top with a drizzle of yogurt or raita and some chilli sauce, if you like.

TOMATO & POTATO OMELETTE ( CYPRUS DISH )

Steps:

• Cut the potatoes into thin slices.
• Deep fry them in oil in a large pan.( You can use olive oil or any other kind of cooking oil.).
• When the potatoes are cooked, remove them from the pan.
• Throw away the oil, leaving just a few drops of oil in the pan.
• Put the pan back on the stove and add the tomatoes.
• Simmer for a few minutes and season.
• Add the potatoes and the eggs and stir until the eggs are cooked.
• Remove from the pan and serve.

CHEESY EGG AND SWEET POTATO OMELETTE

Steps:

• Steam or boil diced sweet potato until very tender. Drain if necessary and mash or puree until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
• In a medium bowl, whisk together egg, 1 Tbsp (15 mL) sweet potato puree, grated Cheddar, and formula or breast milk until well combined.
• Heat a small pan over medium heat. Pour egg and sweet potato mixture in and allow it to cook on one side, about 2 to 3 minutes.
• Use a thin spatula to flip omelette over onto the other side. Continue to cook until set and egg is cooked through completely. If omelette breaks apart while flipping, do not worry as you will be chopping it into pieces anyway!
• Transfer to a small plate, let cool slightly and chop into tiny pieces that your baby can manage.

POTATO AND EGG PAN OMELETTE (PARSI STYLE)

Steps:

• Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.
• Heat ghee or oil in a frying pan Fry the potato until lightly browned.
• Lift out on slotted spoon and set aside.
• Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin.
• Fold in coriander, onion and chilies.
• golden brown on bottom, turn omelet over and cook until brown on other side.
• Serve hot with chapatis or bread.

MONTADITO DE TORTILLA DE PATATAS - POTATO OMELETTE OPEN-FACED SA

Steps:

• In a large skillet, sauté potatoes and green onions in 3 ½ tablespoons of olive oil. Add 2 teaspoons of salt. Cook until potatoes are tender and just start to brown , about 15-20 minutes. Set aside and let cool slightly.
• In a large bowl, beat eggs with a pinch of salt. Add potatoes and mix well.
• Return the skillet to the heat and add 2 tablespoons of olive oil.
• Pour the egg / potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown.
• Place a large plate or a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat. (Note: Be very careful not to burn yourself while doing this. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the oven and bake at 350F until set. Make sure you use an oven proof skillet!).
• Cook until set, pricking the top of the omelet with a fork, to allow it to cook evenly and a little bit faster. Set aside and let cool slightly.
• In the mean time, slice the ciabatta rolls in half and toast lightly.
• Grate the tomato in a bowl discarding the skin.
• Drizzle the remaining olive oil on the each half of the ciabatta rolls and spread the grated tomato on top, and season with salt to taste.
• Cut the potato omelette into 4 squares to fit on top of the roll. Place a square of potato omelet on each half, top with 2 strips of roasted red pepper and 1 tablespoon of goat cheese.
• Place in the broiler for approximately 4-5 minutes or until the cheese melts slightly and has a golden brown color.

TORTILLA DE PATATAS (POTATO OMELETTE)

Steps:

• Cut the potatoes in half and then slice thin. Deep fry the potatoes until a few of them are brown and crispy. In large bowl beat the eggs and add a pinch of salt. Remove the potatoes from the oil and cool them. Add the to the eggs and mix. Heat a pan with a little oil and poor the egg potato mix. When it becomes kind of solid turn flip the mix using a dish. Wait a little bit and done!

WAFFLE IRON POTATO OMELETTE

Steps:

• Heat waffle Iron on high heat
• mix all ingredients in a bowl
• spray waffle iron with non stick spray or coat with butter (I prefer butter)
• arrange all ingredients in waffle iron. Close lid and wait until cooked through. About 5 minutes. Perfect omelette to go. (May need to push down on waffle iron couple times to make sure it cooks thru
• This is a recipe I kind of did my own variation of after watching a rachel ray show :)

NYT OMELETTE PAYSANNE (A FLAT POTATO & HAM OMELET)

Steps:

• Peel potatoes and slice as thinly as possible. Drop into cold water. Drain & pat dry. Heat skillet and add oil. When very hot, add potatoes. Do not break the slices. Spring with s&p Cook, making sure the potatoes do not stick. Brown well, about 10 min and add onions. Continue cooking 1 minl; add ham and dot with 3 tsp butter. Shake skillet and gently turn over ingredients so that they cook evenly. Whisk eggs. Add s&p and herbs. Pour eggs over ham and potatoes. Gently stir mix from the bottom, allowing egg mix to flow to the bottom. Cook over high heat. Lift up edges of the omelet and let remaining butter to flow beneath the omelet. Shake skillet to make certain omelet is loose. Invert a large plate over skillet and quickly invert, letting omelet fall into the plate. Best served hot, but also delicious at room temp. Good wtih Serve with Asparagus vinaigrette for brunch

FIJIAN POTATO OMELETTE

Steps:

• Heat oil in a large, heavy frypan and gently fry onion, spices, garlic and ginger over a low heat for about 10 minutes.
• Remove from heat and mix in potatoes and peas.
• Beat eggs in a large bowl.
• Add the spiced vegetables to the eggs and combine evenly.
• Season well.
• Lightly re-oil the pan. Pour mixture back into the pan and cook over a very low heat for 8-10 minutes, taking care the omelette doesn't burn.
• As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden.
• Stand for 5 minutes before turning out.
• Allow to cool then cut into wedges.