Breakfast

Potato Omelette

©Dorcy

Do you have eggs at home and are you tired of the regular fried eggs 🥚 with bread 🍞 or potato fries 🍟? This recipe is the solution to making a hearty breakfast. Potato Omelette is a light and delicious meal made with eggs and potatoes that ends up looking like an egg pizza. It is a cheap and easy dish to make and serve at any hour of the day. This recipe is a time-saver on those days you feel too tired to cook, when not in the mood for cereals, or unplanned picnics. It is often served at room temperature and can be enjoyed as a snack or served with bread; it sometimes serves as a dinner meal.

Prep Time: 7 minutes
Cook Time: 20 minutes
Servings: 3 (2 each)

INGREDIENTS

3 large eggs
1 teaspoon chilli pepper powder
3 tablespoon finely chopped white onion
1/2 tablespoon salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
2 tablespoon olive oil
1 cube maggi
2 peeled large potatoes (finely chopped)

DIRECTIONS

Heat 2 tbsp of oil in a non-stick frying pan. Add diced potatoes, 1/4 tsp salt. Let it cook for about 5 minutes and add 2 tsp of onion. Stir occasionally for about 3-4 minutes until the potatoes soften, the onion becomes translucent, and fragrant. Remove the potatoes from the pan with a slotted spoon and place them in a bowl to cool.
Break eggs into a bowl and whisk together. Season with the remaining onion, 1/4 tsp salt (or a Maggi cube), chilli pepper, black and white pepper. Pour into the bowl that contains the fried potatoes, gently mix to combine properly.
Heat the remaining oil in the frying pan over medium-high heat. Cook the mixture, lifting the sides so the egg liquid runs underneath while shaking the pan to prevent sticking until a golden crust forms underneath.
Turn the potato omelette onto a plate and slide the other side of the potato omelette into the pan to brown. The surface of the potato omelette should be golden brown and slightly crisp but moist on the inside.
Slip the Potato Omelette onto a serving plate and glaze the top with 1/2 tsp of butter (optional). Garnish with green onion and serve warm or cold, cut into wedges. Enjoy!!

WHY YOU WILL LOVE THIS POTATO OMELETTE

It is a humble potato omelette but so easy, impressive and versatile.
Here’s why it’s so great:

It is really easy to make with only basic ingredients. Its beauty is in its simplicity!
It is a lot more delicious and impressive, it can be both simple comfort food and a meal fit for a king!
It is both light and healthy, perfect with nothing more than a salad or vegetables on the side and a few pieces of fresh bread.

VARIATIONS

Add other vegetables: You can add other vegetables to the potato omelette mixture, such as bell peppers, zucchini, or mushrooms.
Add meat: Add diced ham, cooked bacon to the potato omelette mixture for a heartier version.
Add cheese: Add grated cheese, such as cheddar, mozzarella, or feta, to the omelette mixture for extra flavor and creaminess.
Add herbs and spices: Experiment with adding herbs and spices, such as parsley, thyme, paprika, or cumin, to the omelette mixture to enhance the flavor.
Make it spicy: Add some diced jalapeños or a pinch of cayenne pepper to the Omelette mixture for a spicy kick.
Make it vegetarian: Omit the meat and add extra vegetables or cheese for a vegetarian version.
Make it dairy-free: Use a dairy-free cheese or omit it for a dairy-free version.

WHAT YOU NEED TO MAKE THIS POTATO OMELETTE

For this recipe, you will need the following ingredients:

Eggs: 3 large eggs to create this amazing omelette.
Potatoes: Peeled and cubed very thinly. You can use any potato of your choice.
Onion: Diced onions are used. It is a controversial ingredient (to include or not to include?). I add onions because of its flavor that I definitely wouldn’t want to miss out!
Pepper: A little of pepper to make it a little spicy. This is optional, you can choose to add it or not.
Black and white pepper, salt: For seasoning
Olive oil: Olive oil is good for omelette. In the absence of olive oil, you can use vegetable oil.
I am sure you always have these ingredients at home to make this tender, flavorful yet simple and easy breakfast everytime.

PREPARING THE INGREDIENTS

OIL: Pour into your medium fry pan and heat. When it’s quite hot, potato slices and onion. Pop a lid on the pan and let them cook slowly to caramelised deliciousness!
ONION: Take off the skin, then cut in half. Dice your onion! It really doesn’t matter if you cut it another way. You can even slice your onion thinly in a food processor if you prefer.
POTATOES: Cut in half and chop them into thin cubes. You can as well use a food processor to get slices of even thickness. I chopped my potatoes by hand, so don’t worry if you don’t have a food processor.
EGGS: Just whisk in a bowl, add salt and pepper, and set aside until needed!

COOK ON LOW HEAT

You should cook this delicacy with medium low heat so it cooks from the outside in, so the middle of the omelette will cook last.
Your omelette should end up still a little moist in the middle, not uncooked, but barely set. Cooking your omelette on a really low heat, will be easy to achieve.

HOW TO SERVE OMELETTE?

The best way to serve it is, to slice into wedges like a cake. It’s great on its own, but makes an amazing lunch served with fresh bread and a salad.
Serve it hot, warm or cold straight from the fridge. It is perfect for packing up for school, work lunches, picnics and parties.

STORING AND REHEATING POTATO OMELETTE.

Store omelets in the fridge for only about 3 to 4 days in a tightly wrapped plastic or sealed in an airtight container.
Store omelets in the freezer for up to 4 months. They will taste the freshest if they are used within 2 months. To store in the freezer, wrap tightly with foil and place into freezer bags or an airtight container.
They are relatively simple to reheat using a microwave when you are ready to have them.

NUTRITION FACTS

Per Serving

Calories: 665
Total Fat: 55g
Total Carb: 35g
Protein: 10g
Calcium: 47mg
Iron: 2mg
Sodium: 267mg
Cholesterol: 211mg
Potassium: 553mg
Vitamin A: 104mcg
Vitamin C: 2mg
Vitamin D: 1mcg