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Potato omelette

Potato omelette

Potato omelette recipe of 13-01-2016 [Updated on 21-12-2018]

The baked potato omelette is a quick and easy recipe to bring a healthy and tasty dish to the table. We can consider this recipe as the light sister of the most famous and tasty Spanish potato tortilla since the potatoes are boiled and cooked in the oven. After these days of celebration I am trying to prepare some light recipes but still appetizing so as to eat something good without having too many feelings of guilt;) It goes without saying that for an even more delicious version of the potato omelette you can opt for the classic frying in a pan , but in my opinion in this case, it's not worth it, then you do;) Yesterday I told you that I would have bottled my first home brew ... well, it's still too high density, so I have to wait for others 2 days, my sister's birthday cake, on the other hand, went fine. Well friends, I greet you and leave you to today's recipe, kisses: *


How to make potato omelette

Wash and peel the potatoes

Then cut them into regular cubes

Boil the potatoes for a delicacy of minutes in a pot with water, salt and a drizzle of oil.

Once cooked, drain them, put them in a bowl and let them cool.

In a separate bowl, beat the eggs with salt, pepper and Parmesan

add the boiled potatoes and mix

pour the mixture into a baking tray lined with parchment paper then cook the potato omelette in a preheated oven at 180 degrees for 20 minutes.

Once ready, leave it to cool slightly, then serve the potato omelette on the table.

Potato omelette


  • 4 potatoes
  • 1 clove of garlic
  • enough extra virgin olive oil
  • 50 milliliters of water
  • just enough of salt
  • just enough of pepper
  • 3 eggs
  • 2 tablespoons of milk
  • 1 handful of fresh parsley

There potato omelette is a rustic dish made with potatoes, eggs and spices. There are several variations of this dish, even with the addition of cheese, herbs, onion or other, but the classic potato omelette is the one we propose in this recipe and is distinguished by the flavor of the potato itself. It is a simple recipe, quick to prepare and above all inexpensive, since it takes a few ingredients, most of which we usually already have in the pantry. The potato omelette is excellent as a second course but also as a single dish. It solves the problem of bringing a nutritious meal to the table, but fast and not too demanding.

The 10 best omelette recipes

It is good between two slices of bread, simple or enriched with the most varied ingredients, it is tantalizing and appetizing, it is a perfect all-round dish as an appetizer or as a second dinner saver, to be done in a short time and with only the ingredients you have to arrangement in the refrigerator or in the cupboard of your kitchen: we are talking about the omelette! A great classic of Italian cuisine, quick to prepare and perfect for all occasions!

There omelette It is a simple dish based on beaten eggs that you can make unique and unforgettable, unleashing your imagination! The most classic and simple way to make a tasty omelette is to add a handful of grated cheese to the beaten eggs and then cook the mixture. in the pan with extra virgin olive oil, pouring it only after having heated the squoolio well. The omelette must be cooked on both sides, turning it without making it break! If you are impractical in the kitchen or want to prepare one light omelette, you can cook it in the oven or in the oven in the bathroom maria,how did he do Salt & pepper for the chessboard of omelettes

Then just add the ingredients you like most to the beaten eggs: cheese, ham, sausage, pasta or rice , raw or cooked vegetables, milk, mushrooms, spices or herbs to create a variant of the classic recipe: the omelette you like best!

The other way to prepare the omelette is to pour the beaten eggs on the other ingredients directly into the pan on the fire: the Tortilla Of Potatoes of Spanish origin is a tasty example!

To make a omelette perfect, you don't need great skills in the kitchen, just follow the advice of Salt & pepper clicking here ! If you are looking for an unusual or gourmet recipe, then read these Sale & ampPepe recipes, a selection of 10 tasty omelettes that we have selected for you in this one top ten. Find out now with Salt & pepper, how easy it is to prepare one omelette amazing!

Omelette with potatoes, onions and bread

6 eggs,
2 small red onions,
1 large potato,
2 tablespoons coarsely grated stale bread crumbs,
1 sprig of mint,
40 g of pecorino romano,
extra virgin olive oil,
salt and pepper.

Beat the eggs with salt and pepper, add 2 tablespoons of breadcrumbs and a sprinkling of mint leaves. Heat 3 tablespoons of oil in a medium skillet with 1 tablespoon of water and sauté the peeled and sliced ​​onions. Transfer the onion to the side, add a little more oil to the pan and brown the potato cut into small pieces, until it starts to brown. Add the onions, mix them gently with the potatoes, pour the egg mixture and let the omelette set on both sides.
Turn the omelette upside down on the plate and let it cool a little before cutting it into wedges. Sprinkle it with cheese a
flakes, a few mint leaves and serve hot or lukewarm.

Potato omelette without eggs Calabrian recipe

Ingredients for a non-stick pan with a diameter of 24 cm

  • 800 g of potatoes
  • extra virgin olive oil to taste
  • salt and pepper
  • 60 g of flour 00
  • Origan
  • hot pepper if desired

  1. Peel, wash the potatoes, pat them with kitchen paper to remove excess water and cut them into slices with a mandolin
  2. In a bowl, add the potatoes cut into slices and season with salt, pepper, oregano, chopped chilli if you like and mix everything to make them flavor well.
  3. When the sauce is well distributed, add the flour and mix gently, favoring the union of the slices
  4. In a non-stick pan pour a generous drizzle of extra virgin olive oil, heat, add all the potatoes and compact them well with a fork until you get a pie
  5. Cook over low heat with the lid on for about 20 minutes. After the time has elapsed, check the cooking of the potatoes by piercing them with a fork, lift the lid and move the pan to check that a golden and compact crust has been created underneath that will allow you to turn the omelette over without problems
  6. With the help of a plate, turn the potato omelette taking care to collect the oil on a plate. Continue cooking, adding a little of the collected oil, for another 10 minutes over low heat and without a lid.
  7. Transfer the egg-free potato omelette to a serving dish, dab with kitchen paper to remove excess oil
  8. Serve the hot Calabrian potato omelette cut and slices.
  9. TIP: the omelette can be prepared in advance and just before serving it should be heated in the oven to 180 ° C. Also excellent cold!

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Potato Omelette - Recipes

Cesi Cabello Blanco2007 winner of the Spanish omelette championship and restaurant chef Patio Mart & igraven (Simancas. Valladolid) teaches you, step by step, how to make a champion tortilla & hellip.

6 people

  • 3 medium Kennebec potatoes (oval with white skin and flesh)
  • 2 medium white onions
  • 6 eggs of excellent quality
  • olive oil to taste
  • Salt and Pepper To Taste.

Peel the potatoes and cut them into thin slices. Do the same with the onions

Fry them in abundant olive oil in a large skillet over medium-high heat. Mix them, lifting them and turning them over, being careful not to splash them. They must then cook over moderate heat until they become tender. They must not take on color and it is important to mix them often (lifting them, otherwise you will break the potatoes).

Helping you with a slotted spoon, drain them in a colander so that they lose the excess water and add salt.

Beat the eggs, add the potatoes, the onions, mix them well.

Pour everything into a non-stick pan, lightly greased with extra virgin olive oil, with a diameter of about 20 cm. Move the pan in circular motions to prevent the omelette from sticking to the bottom of the pan and when the omelette begins to set.

Helping you with a plate, turn it over. Pour a drop of oil back into the pan and, when it is hot, gently slide the omelette.

When you see that its bottom is congealed, transfer the omelette to a serving dish.

The peculiarity of this omelette is that inside the egg is not completely congealed and its consistency is creamy.

The RECIPE BOOK by Valentina Caiolo

Description: I have always wanted to learn how to make a simple omelette, turn it in a pan as my mother did, but I flooded the stove with beaten eggs too many times before giving it up completely, so for years I cooked my omelettes in the oven. I made omelettes with cheese, with ham, with zucchini, with asparagus, with frankfurters. then taking more confidence in the kitchen I tried again to make omelettes in a pan and luckily with a good result and without dirtying the stove. then I moved to Veneto, in love with a Sicilian / French boy happy with my love of cooking who started asking me for dishes he ate at his house. among the many "the potato omelette". I had never thought about combining potatoes with an omelette, I inquired, I did it and. very good, a nice discovery, satiating that is perfect for a lunch accompanied by a salad, or cut into pieces served as an appetizer.
  • 2 medium potatoes
  • extra virgin olive oil
  • 4 eggs
  • salt and pepper
  • chopped parsley
  • garlic (optional)
  • grated Parmesan cheese
  1. peel and wash the potatoes
  2. slice them to 1cm thick
  3. heat some oil in a pan to fry them (for a light version, boiled or steamed are fine)
  4. let them dry from the excess oil and salt them
  5. in a bowl, beat the eggs with salt and pepper
  6. add some parsley and a sprinkling of garlic
  7. mix in the Parmesan
  8. place the now cold potatoes on it
  9. grease a non-stick pan with oil and put it on the stove
  10. pour in the egg and potato mixture and spread out to spread the potatoes evenly with a fork
  11. cover with a lid and cook over low heat
  12. after a couple of minutes, turn the pan to spread the still raw eggs and cover
  13. when nothing is more fluid, always with the lid on, raise the flame for 30 seconds
  14. make sure the omelette moves and turn it upside down on the lid
  15. gently push it back into the pot on the opposite side
  16. cook over high heat and serve
  • a simple omelette is cooked in the same way (without potatoes)
  • instead of potatoes you can add other things (boiled zucchini, asparagus, wurstel, sausage, ham and slices, diced cheese.)


Thanks Vale for the contribution, I have always had a soft spot for the omelette with potatoes. As a child, when mum prepared french fries it was "a must" to scramble even an egg. A kiss, good weekend

You're right. the potato omelette is very good. so much so that we prepare it very often too!
Hi Valentina! Have a nice weekend!

What a beautiful omelette. Your boyfriend was right to ask for it.

Hello, finally I can pass here by you, and this really inviting omelette, even if as a greedy eggplant I spotted the post below. It's all so good it makes you hungry. See you soon and have a good weekend

Hi dear!! I do it too often but you, you added some ingredients that I was missing !! I have taken note!! Very good!


to try every variant
Anto @ I hope to receive your package today

Passions and cooking

Today I present to you a very good and fast omelette that helps to solve a lunch or dinner in speed using ingredients that are always present in the pantry.

INGREDIENTS: 3 or 4 medium-sized potatoes
5 eggs
salt flavored with herbs
little oil

METHOD: peel and wash the potatoes and cut them into julienne strips.Put a little oil in a non-stick pan and add the potatoes and brown.When they have taken a little color, add salt and cook well, stirring often. a pinch of salt and pour them into the pan over the potatoes. Stir with a wooden spoon until they have hardened a little and then put a lid on.
After a few minutes, turn the omelette with the help of the lid and cook well on the other side as well.
Serve piping hot.

If you want you can also use advanced cold boiled potatoes cut into small pieces.

How to prepare the zucchini and potato omelette

Wash the courgettes, trim them and cut them into pieces of the same size. Wash the potatoes, peel them and cut them into cubes (1). Brown the garlic in a pan with extra virgin olive oil (2), then add the courgettes. Salt, pepper and cook for a few minutes (3). Also add the potatoes and continue cooking with the lid on, adding a little more oil if necessary.

Meanwhile, beat the eggs in a bowl (4) with the salt, pepper, grated Parmesan and chopped parsley. Add the cooked and cooled courgettes and potatoes to the egg mixture and mix everything together. Pour the mixture into a pan greased with extra virgin olive oil and cook for about 6 minutes, turn the omelette upside down with the help of a plate or lid and continue cooking on the other side, until golden brown (5). Your courgette and potato omelette is ready to be served warm or cold (6).

Pan-fried potato and onion omelette: the recipe for a tall and tasty tortilla!

Pan-fried potato and onion omelette: the recipe for a delicious tortilla that's quick and easy to make!

The potato and onion omelette is perfect for a quick dinner or an out-of-town lunch with friends and family. Ideal as a main course, it is often also served as an appetizer cut into many small squares. Let's find out how to make this quick and easy goodness together.


6 eggs
5 potatoes
2 onions
Olive oil


Step 1: clean and peel 6 potatoes with a knife or typical kitchen tools ideal for cutting potatoes or carrots.
Step 2: take two large white onions and cut them into small pieces.
Step 3: take a pan with high sides and place it on medium heat.
Step 4: add the potatoes and brown for a few seconds, then add the onions and olive oil.
Step 5: cook for a few minutes with a lid on until the ingredients are well cooked and golden.
Step 6: put the potatoes in a bowl and add the eggs, previously beaten.
Step 7: place a new pan on the stove with olive oil and let it heat up for a few seconds.
Step 8: put the potatoes with the beaten eggs in their entirety and let them brown for a few minutes with a lid.
Step 9: check the cooking and with the help of a plate or a pan turn the omelette!
Step 10: cook for a few more minutes and enjoy this simple hot goodness or after a few hours.

Tortilla is a famous dish of the Iberian cuisine and can be found in most restaurants in the area. A potato fritatata e egg beaten that has countless variations and tastes. The omelette has always been considered a dish rapid, versatile and rich in taste. Our version with onions and potatoes is perfect for an express and delicious second course! It can be cooked in a pan or in the oven. If you add a little breadcrumbs you will have that light crust that will give this dish a little crunchiness. Some people add diced or sliced ​​potatoes. It depends on taste and preferences. For a lunch out of town it is excellent as a filling for a super sandwich two slices of bread, not too finely cut or a ciabatta. Et voilà, the picnic is ready! In Spain it is often eaten in the middle of the sandwich on the beaches! It can be eaten after cooking or after a few hours and you can keep it between two sheets of kitchen paper so as to absorb excess oil. You can also add a little parsley to the preparation if you love the flavor or coriander. Cooking will take less than 10 minutes but remember to cook the fritatta in one cooking pan with a fairly high and non-stick edge. There are those who also add crispy bacon to the eggs or some courgettes cut into cubes. We also make a delicious fritatta in a pan with spaghetti as a first course tasty and tasty perfect for Sunday lunch. The omelette is also ideal for brunch or an informal greedy aperitif in the company of your friends. Good taste!