Potato Omelet Recipe
Potato Omelet Recipe photo by Taste of Home
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Potato Omelet Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

1 piece: 200 calories, 14g fat (3g saturated fat), 213mg cholesterol, 264mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 7g protein.


  1. 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.
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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Trilby Yost User ID: 5195621 52484
Reviewed Jul. 30, 2010

"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!"

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