How to Make a Potato Omelet
Here is how to make a traditional potato omelet. Any variety of potatoes can be used, red or yellow-fleshed potatoes are fine, but the quality of eggs is essential to consider. You will also need a nonstick skillet or frying pan for this recipe to easily flip over the omelet when cooking. A significant amount of olive oil should be considered to add some extra aroma on the omelet. The potato omelet pairs perfectly with spinach with raisins, artichokes, green vegetables, or with salad. Usually, omelet is served warm, but during summer, you can also serve this as a cold dish. This recipe serves 4 persons for a main dish and 6 for an appetizer. Read out the simple steps and give this recipe a try.
Ingredients
- 4 large eggs
- 20 ounces or 5 medium potatoes - peeled and diced into ½ inch cubes (600 g)
- 1 small onion - peeled and julienned or finely chopped
- ¾-cup olive oil (180 ml)
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon salt (5 g)
Instructions
- Heat the ¾ cup olive oil in a 7-inch or 8-inch frying pan. Stir in onions and adjust heat to low. Stir with a wooden spoon and cover. Sauté onions for five minutes, stirring at least every minute.
- Add the diced potatoes. Stir well and cover. Cook for 20 minutes, or until the potatoes are tender, stirring every 5 minutes or so.
- Check potatoes if already cooked by pinching one cube with a knife, or tasting one, to see if they are tender. Turn off the stove if potatoes are already tender.
- In a large mixing bowl, beat the eggs with a fork or a French whisk, and sprinkle with salt to taste.
- Remove cooked potatoes from the skillet using a slotted spatula, draining away the remaining oil, and add them to the bowl of beaten eggs. Pour out any oil left in the skillet.
- Heat 1 tablespoon of olive oil to the same skillet and add the mixture into the heated oil.
- Pour the mixture evenly over the whole base of the skillet without stirring it. Adjust to low heat, and cover. Cook for 5 minutes.
- Remove the skillet from heat and uncover it. Put a plate upside down over skillet. Hold the skillet by the handle with one hand, and place the other hand flat on the plate. Carefully, flip the skillet over so that the half-cooked omelet lands on the plate.
- Add the other 1 tablespoon of olive oil to the skillet and allow to be heated.
- Place the omelet back into the skillet with the uncooked side down. Adjust heat to low, and cover. Cook for another 5 minutes or until it is browned.
- Remove omelet by placing a plate upside down over skillet and flipping it just like procedure 7.
- Serve and enjoy!
