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German Potato Omelet

 German Potato Omelet
"This is an old German dish that was served to threshers and us kids when I was growing up," informs Katherine Stallwood of Kennewick, Washington. "With toast and jam, this flavorful omelet will make four people very happy."
4 ServingsPrep/Total Time: 30 min.


  • 2 large potatoes, thinly sliced
  • 6 tablespoons butter, divided
  • 1/2 cup sliced green onions
  • 8 eggs
  • 1/4 cup milk
  • Salt and pepper to taste


  • In a large skillet, cook potatoes in 3 tablespoons butter for 15
  • minutes or until browned and tender. Sprinkle with onions; set aside
  • and keep warm.
  • In a large nonstick skillet, melt remaining butter over medium-high
  • heat. Whisk the eggs, milk, salt and pepper. Add egg mixture to
  • skillet (mixture should set immediately at edges).
  • As eggs set, push cooked edges toward the center, letting uncooked
  • portion flow underneath. When the eggs are set, spoon potato mixture
  • on one side; fold other side over filling. Invert omelet onto a
  • plate to serve. Cut into wedges.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 piece) equals 459 calories, 28 g fat (14 g saturated fat), 473 mg cholesterol, 320 mg sodium, 36 g carbohydrate, 3 g fiber, 17 g protein.

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German Potato Omelet (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.