Easy Potato Omelet Recipe
Baked potato frittata with fresh herbs warm Middle Eastern spices. For a fluffy potato omelet, salt the eggs before cooking and add a little baking powder to the egg mixture when whisking. If you like, use russet or sweet potatoes instead of gold potatoes.
Servings: 6 people
Ingredients
- Extra virgin olive oil
- 3 gold potatoes, about 12 ounces, peeled and cut into ½-inch cubes
- 1 to 2 green onions, both whites and greens, sliced into rounds
- 1 to 2 garlic cloves, minced
- Kosher salt
- 1 teaspoon coriander
- 1 teaspoon Aleppo pepper
- ½ teaspoon sweet paprika
- 1/4 teaspoon turmeric
- 6 large eggs
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
Instructions
- Adjust a rack in the middle of the oven and preheat to 375 degrees F.
- In a 10-inch cast iron or oven-safe skillet heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.
- Add the cubed potatoes, green onions, and garlic. Season with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes, or until the potatoes are tender and cooked through (manage your heat to make sure the garlic does not burn).
- In a mixing bowl, whisk together the eggs and fresh herbs. Add a big pinch of kosher salt and a little baking powder (about ¼ teaspoon), if you like.
- Pour the egg mixture over the potatoes in the skillet and watch for the edges and bottom to settle a bit (about 3 to 4 minutes or so).
- Transfer the skillet to the heated oven. Bake the potato omelet for about 8 to 10 minutes or until the eggs are fully cooked through and the top is no longer runny).
Video
Notes
- Substitutions: You can use russet or sweet potatoes if you do not have gold potatoes.
- Salt the eggs before cooking them
- Add 1/4 teaspoon baking powder to the egg mixture for fluffy eggs
- Serve the potato omelet hot or at room temperature.
- What to serve with it: Vegetables or a salad, like lemon-garlic sauteed asparagus, grilled zucchini salad, 3 bean salad, or fennel orange salad.
- Leftovers and storage: Store this baked omelet with potatoes an airtight container in the fridge for 3 to 4 days. To reheat, transfer the omelet to a baking sheet and place on the center rack of a 350 degrees F heated oven until warmed through (approximately 5 minutes).
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices (like the coriander, sweet paprika, Aleppo pepper, and turmeric used in this recipe).
Nutrition
Calories: 176.2kcal | Carbohydrates: 16.4g | Protein: 7.7g | Fat: 9.1g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.1g | Trans Fat: 0.1g | Cholesterol: 163.7mg | Sodium: 78.9mg | Potassium: 495.9mg | Fiber: 2.4g | Sugar: 1g | Vitamin A: 1164.7IU | Vitamin C: 27.4mg | Calcium: 54.1mg | Iron: 2.2mg
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