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Potato Omelet Recipe

Potato Omelet Recipe photo by Taste of Home

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"Even folks who don't care for eggs will like this dish since the great taste of potatoes, onions and garlic comes through," assures Edie DeSpain of Logan, Utah.

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Potato Omelet Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

30 30

Ingredients

2 medium potatoes, peeled and diced
1/4 cup olive oil
1/2 cup sliced green onions
1/4 cup minced fresh parsley
1 garlic clove, minced
6 eggs
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
Sour cream and crumbled cooked bacon, optional

Directions

In a 12-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 piece) equals 200 calories, 14 g fat (3 g saturated fat), 213 mg cholesterol, 264 mg sodium, 11 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Potato Omelet in Taste of Home August/September 1998, p53

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Potato Omelet

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(1-1) of 1 reviews

Reviewed on Jul. 30, 2010 by Trilby Yost

A friend from Argentina made a very similar dish as an appetizer. She served it with tomato/pepper salsa and called it 'tortilla'. I always wished I had asked her for the recipe. I was browsing ToH one time and ran across this omelet that sounded so much like my friend's dish that I had to try it. It may not be identical to hers, but it tastes as near to it as I can remember. I've made it many times since for both breakfast and as a party appetizer -- it's good room temperature and even cold!