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Potato Omelet Recipe

Potato Omelet Recipe

"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. YIELD:4-6 servings


  • 2 medium potatoes, peeled and diced
  • 1/4 cup olive or vegetable 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


  • 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.

Nutritional Facts

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

Reviews for Potato Omelet

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Trilby Yost
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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