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Potato Omelette

4 people
50 min
Nutrition per serving
  • kcal
    338 kcal
  • protein
    18g
  • iron
    2.6mg
  • carbs
    20g

Ingredients

  • 8 eggs
  • 1 tablesp. rapeseed or olive oil for frying
  • Knob of butter
  • 1 large onion, finely sliced
  • 500g waxy potatoes, peeled and very finely sliced
  • Salt and freshly ground black pepper
Main
  • 8 eggs
  • 1 tablesp. rapeseed or olive oil for frying
  • Knob of butter
  • 1 large onion, finely sliced
  • 500g waxy potatoes, peeled and very finely sliced
  • Salt and freshly ground black pepper

Method

Copy Text

Heat the oil and butter in a medium, non-stick frying pan (22-24 cm).

Pat the potato slices dry with some kitchen paper or a clean tea town. Then add them, along with the onion, to the pan. Season with a little salt and black pepper.

Cover with a lid or tin foil and cook over a low-medium heat until the onions are turning golden and the potatoes are soft. This will take 20-25 minutes. Turn them over gently after 10 minutes.

Beat the eggs in a large bowl, and season with salt and pepper.

Tip the potatoes and onions into the bowl and stir gently to coat everything with the egg mixture.

Heat a little more oil in the frying pan. Add the egg, potato and onion mixture into the pan and place over a low heat. Cook for 10-12 minutes until the mixture has set.

 

Heat the grill to medium. Place the frying pan under the grill and cook for a further 4–5 minutes. Allow to cool for 2-3 minutes, and then loosen the edges with a spatula and slide onto a large plate or board.

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Method

Copy Text

Heat the oil and butter in a medium, non-stick frying pan (22-24 cm).

Pat the potato slices dry with some kitchen paper or a clean tea town. Then add them, along with the onion, to the pan. Season with a little salt and black pepper.

Cover with a lid or tin foil and cook over a low-medium heat until the onions are turning golden and the potatoes are soft. This will take 20-25 minutes. Turn them over gently after 10 minutes.

Beat the eggs in a large bowl, and season with salt and pepper.

Tip the potatoes and onions into the bowl and stir gently to coat everything with the egg mixture.

Heat a little more oil in the frying pan. Add the egg, potato and onion mixture into the pan and place over a low heat. Cook for 10-12 minutes until the mixture has set.

 

Heat the grill to medium. Place the frying pan under the grill and cook for a further 4–5 minutes. Allow to cool for 2-3 minutes, and then loosen the edges with a spatula and slide onto a large plate or board.

Serving Suggestions
Cut into wedges and serve warm or cold with green salad with thinly sliced red onion.