Potato Omelette is one of my family’s most requested recipes. I love it because it's a very versatile and easy-to-prepare comfort food. 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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What is a Potato Omelette?
Potato omelet is a traditional Spanish dish also known as Tortilla de Patatas. It is a thick omelet with potatoes, onions, and eggs, typically served as a snack or a light meal. It is a simple yet delicious dish that can be eaten hot or cold, and it is a popular food in many Spanish-speaking countries. The recipe provided in the previous question is a variation of the traditional dish with some personal touch and recommendations for toppings.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Potatoes: The potatoes serve as the main ingredient in the omelette, providing a hearty and filling base. They are diced and boiled until tender before being mixed with the eggs.
- Eggs: The eggs act as a binding agent and provide structure to the omelette. When cooked, they are beaten and mixed with the other ingredients, creating a creamy and fluffy texture.
- Kosher Salt: Salt enhances the omelet's flavor and helps season the potatoes and eggs. It adds a savory element to the dish.
- Ground Black Pepper: Black pepper adds subtle spiciness and enhances the overall taste of the omelette. It is optional and can be adjusted according to personal preference.
- Garlic Powder: Garlic powder adds garlic flavor to the omelette. It is optional and can be omitted if desired or adjusted to suit personal taste.
- Shredded Mozzarella Cheese: The cheese adds richness and a creamy texture to the omelette when melted. Mozzarella or any other semi-soft cheese can be used based on personal preference.
- Chopped Scallions: Scallions, also known as green onions, provide a fresh and mild onion flavor to the omelette. They add a pop of color and a subtle crunch to the dish.
- Olive Oil or Canola Oil: The oil is used for cooking the omelette. It prevents sticking and helps to achieve a crispy and golden brown exterior while keeping the omelette moist on the inside.
Tools you'll need
How to Make Potato Omelette
Note: The full instructions are provided in the recipe card below.
Wash and peel the potatoes and cut them into ½-inch dice. Cover in a medium saucepan 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 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 olive or canola oil.*(2 to 3 Tablespoons). Pour the egg and potato mixture in when the oil is medium/hot. 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 it stand for at least 5 minutes before serving. Enjoy!
Substitutions
- Potatoes: Instead of Yukon Gold or Russet potatoes, you can use any other type of potato, such as red, fingerling, or sweet potatoes.
- Cheese: Instead of Mozzarella cheese, you can use any other shredded cheese, such as cheddar, feta, or goat cheese.
- Scallions: Instead of scallions, you can use chopped onions, shallots, or leeks for additional flavor.
- Oil: Instead of olive oil or canola oil, you can use any other type of cooking oil, such as vegetable, sunflower, or grapeseed oil.
- Seasonings: You can also experiment with different seasonings to add more flavor to the omelet. For example, you can use fresh herbs like parsley, basil, or thyme or spices like paprika, cumin, or chili powder.
Variations
- Vegetarian option: To make a vegetarian omelet, omit the bacon and add vegetables such as diced bell peppers, mushrooms, or spinach to the egg mixture.
- Meat lovers option: For a meatier version of the omelet, add crispy bacon crumbles, cooked ham or sausage, or diced chorizo to the egg mixture.
- Cheesy option: If you love cheese, add more cheese to the egg mixture or use different types of cheese, such as Gruyere, Parmesan, or Blue cheese.
- Spicy option: To add some heat to the omelet, add diced jalapeno peppers, red pepper flakes, or hot sauce to the egg mixture.
- International variations: The Potato Omelette is a popular dish in many countries, and each has its variations. For example, it is called Frittata in Italy and may include ingredients like pancetta, zucchini, or artichokes. In Argentina, it is called Tortilla de Papas and can include diced ham, olives, or green peas.
How to Serve
- Breakfast or brunch: Serve the omelette with a side of toast, fresh fruit, or a small green salad for a delicious and filling breakfast or brunch.
- Light lunch or dinner: Cut the omelette into small squares and serve it with roasted vegetables or a simple green salad for a light lunch or dinner.
- Tapas or appetizers: Cut the omelette into small squares or triangles and serve it as part of a tapas platter or an appetizer at a party.
- Picnic or potluck: Pack the omelette into small containers and bring it to a picnic or potluck. It can be served cold or at room temperature, making it easy to transport and enjoy outdoors.
- Leftovers: The omelette can be stored in the refrigerator for 3-4 days and reheated in the microwave or oven. It makes a great quick meal or snack in a hurry.
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.
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
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
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.
Tips for Making The Best Potato Omelette
- Cut the potatoes into small, uniform pieces, ensuring they cook evenly and quickly. If the potatoes are too big, they will take longer to cook, and you risk burning the bottom of the omelette.
- Don't overcook the potatoes: Boil them until they are tender but still hold their shape. Overcooked potatoes will become mushy and break apart, making it difficult to flip the omelette.
- Use the right size skillet: Use a skillet the same size as the omelette you want to make. The omelette will be thin and overcooked if the skillet is too big. If it's too small, the omelette will be thick and undercooked.
- Cook over low heat: To make a perfect omelette, cook it over low heat. This ensures that the omelette cooks through without burning the bottom. Be patient and allow the omelette to cook slowly.
- Use a heat-proof spatula: A heat-proof spatula is essential for flipping the omelette. It lets you get under the omelette without scratching the skillet and helps ensure it doesn't break apart.
- Let the omelet rest before serving: Once it is cooked, rest for a few minutes before serving. This allows the eggs to be set and makes it easier to slice and serve.
- Experiment with toppings: As mentioned earlier, there are endless possibilities for toppings. Add your favorite ingredients, such as ham, onions, peppers, chorizo, or cheese. Get creative and make it your own!
FAQ
Can I use frozen potatoes instead of fresh potatoes?
Fresh potatoes are recommended for this recipe to ensure even cooking and texture. However, if you must use frozen potatoes, thaw them completely and drain them well before adding them to the egg mixture.
Can I make the potato omelette without cheese?
You can omit the cheese if you prefer or are lactose intolerant. The potato omelette will still be delicious and flavorful.
Can I make the potato omelette ahead of time and reheat it?
You can make the potato omelette and store it in the refrigerator or freezer until ready to serve. Reheat it in the microwave or stovetop as directed in the previous answers.
Can I use other vegetables besides potatoes?
Add other vegetables, such as zucchini, bell peppers, or spinach, to the egg mixture to add flavor and nutrition.
Can I make a vegan version of the potato omelette?
You can make a vegan version of the omelette using plant-based milk such as almond or soy milk instead of eggs and omitting the cheese. You can also add vegetables and seasonings to customize the flavor.
Related Recipes:
- Crispy roasted potatoes
- Garlic potato wedges
- Spicy potato wedges
- Creamy mashed potatoes
- Russian potato salad
Recipe
Easy Potato Omelette
Ingredients
- 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
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!
Notes
- 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.