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German Potato Omelet

This is an old German dish that all of us kids enjoyed when we were growing up. With a side toast and jam, this flavorful omelet will make your family as happy as it made all of us. —Katherine Stallwood, Richland, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


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


  • In a large skillet, cook potatoes in 2 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 and milk. 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 and season as desired.
Nutrition Facts
1 piece: 400 calories, 22g fat (11g saturated fat), 404mg cholesterol, 253mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 17g protein.
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Average Rating:
  • gunslinger
    Jun 20, 2020

    Very tasty hearty breakfast! I did add some cheese to mine.

  • ms11145
    Feb 27, 2019

    Mine didn't turn out as pretty as the picture shown as I could not use my regular omelet pan. Next time I will divide up the eggs and potatoes and make them one at a time after potatoes are done. Taste is phenomenal. Husband loved it. I did add just a bit of shredded cheese as in our household an omelet has to have cheese in it..

  • Isty
    Oct 4, 2009

    MMmm, this recipe was so good. Very easy to make and very quick. Instead of making an omelet I made a scramble. I will definatly make this again.