Back to German Potato Omelet

Print Options


Card Sizes


German Potato Omelet Recipe

"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."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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).
  • 3. 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 piece: 459 calories, 28g fat (14g saturated fat), 473mg cholesterol, 320mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 17g protein.

Reviews for German Potato Omelet

Sort By :

Average Rating
Isty User ID: 596894 71277
Reviewed 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."

Loading Image