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Potato Omelet

 Potato Omelet
"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.
4-6 ServingsPrep/Total Time: 30 min.


  • 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


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

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