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Easy Potato Omelette

Easy Potato Omelette


PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
Load your next omelette with hearty potatoes and onions for a simple, but so comforting bite.

Easy Potato Omelette

We’re big potato fans in this house. In fact, Reuben is pretty disappointed if I serve a starch other than potatoes. Yeah, we’re Scandinavians.

Did you know they contain Vitamin C, Thiamin, Vitamin B6, Potassium, Copper, Manganese, Iron, and more? I believe that within a balanced diet potatoes are a delicious way to get your starch. Make sure to choose organic potatoes when possible.

Easy Potato Omelette

When I first heard about Spanish omelettes, I was all, “An omelette filled with potatoes? SIGN ME UP!”

Easy Potato Omelette

However, after several rounds of recipe testing, I kept hitting a road block. Most recipes call for you to cook the Spanish omelette on one side, then flip the whole huge thing over. I just couldn’t figure out a way to easily accomplish this without making a mess. Raw egg on my stovetop = no go.

Then it hit me: why not just make an omelette like I usually do and fill it with the potatoes?


Easy Potato Omelette

Now you can get all of those lovely flavors from a Spanish omelette with half of the work and mess.

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Photo by Marc Babin on Unsplash

You could even cook up the potatoes ahead of time for an extra speedy prep time. Semi-fancy breakfast in a flash = my jam.

Easy Potato Omelette


For another delicious potato dish, click here for the Potato Farl recipe.

Erica Kastner
Prep Time 35 mins
Total Time 35 mins
Course Breakfast
Servings 3 servings


  • 1 pound organic potatoes peeled and thinly sliced,
  • ½ medium organic yellow onion very thinly sliced,
  • ¾ cup extra virgin olive oil
  • salt and pepper to taste
  • 6 large pastured eggs divided
  • fresh chives for serving, optional


  • Place the potato slices on one half of a clean dish towel. Fold over the dish towel and press briefly on the slices to dry them out.
  • Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the potatoes and onion. Season with salt and pepper and stir. Cover and cook until the potatoes are tender, about 20-25 minutes. Turn off heat and remove potatoes and onions with a slotted spoon to a plate with a double layer of paper towels to drain. Pour the olive oil off of the pan and reserve.
  • Place 2 of the eggs in a bowl and beat until uniform. Season with salt and pepper. Heat the empty skillet over medium-high heat. Add a tablespoon of the reserved olive oil. Pour in the eggs and turn the heat down to low.
  • When the eggs are almost set, add ? of the potatoes to half of the omelette. Fold the empty half over the potatoes. Cook until the eggs are set to your liking.
  • Repeat with the remaining eggs and potatoes.
  • Serve hot with butter and a sprinkle of chives.


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