As an eggs obsessed family, we typically have this potato omelette at least once a week on Sunday brunch. Crispy potatoes, sweet caramelized onions, smothered in an herby egg mixture. There’s really no brunch dish that tops it in my books. Make this and impress the family!

Loaded potato and egg frittata served in a pan garnished with sliced tomatoes and feta cheese.

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Why this recipe works

This potato omelette is perfect for brunch because its so filling and comes together quite quickly. The trick is to chop up the potatoes into small cubes which speeds up the cooking process and allows them to get nice and crispy. You can make it without onions, but adding the onions in there gives it a wonderful sweet depth of flavour, so I tend to not skip them! You can serve it with pita bread and top it with fresh vegetables or some feta cheese if you like.

Now this is likely very similar to the famous Spanish potato frittata called “Tortilla de Patates” and I’m not sure if there’s a relationship there. But this potato omelette is quite popular in Iraq and we grew up eating it for breakfast. It’s always so intriguing for me learning about different cultural dishes and how they can be so similar!

Also, if you’re looking for another eggs brunch dish that’s even faster to make, you must check out this Tomato Shakshuka.

Ingredients you’ll need to make this recipe

Just your typical ingredients, nothing unusual here! You do need to make sure you chop up the potatoes into small cubes and finely mince the onions. I also prefer to use olive oil to add extra flavour. For herbs, feel free to throw in your favourite ones, but I always have parsley on hand and it does the trick.

Ingredients for potato omelette which are cubed potatoes, onions, olive oil, parsley, eggs and salt

How to make this recipe

Start by cracking your eggs in a bowl and mixing them with the chopped parsley and salt.

Eggs cracked in a bowl and mixed with chopped parlsey

Next, in a non stick skillet, add the oil and cook the onions until soft for about 5-7 minutes. Meanwhile, peel and chop the potatoes into small even sized cubes.

Process for making potato omelette, starting with cooking the onions, then the potatoes, then adding in the eggs.

Once onions are soft, add the potatoes in with a bit more of the salt and cook them for 10-15 minutes, stirring every 5 minutes or so to ensure all sides get crispy. Cover with a lid for the last 3-4 minutes to allow them to steam and soften.

Finally, once potatoes are cooked, pour the egg mixture evenly over the potatoes and onions and cook for 3-4 minutes. Transfer the skillet to the oven and broil the top for 1-2 minutes, or you can cover the pan and allow the top to steam, or you can attempt to flip it (it might break! Do your best :D). I prefer to broil it to keep it intact.

Sprinkle with extra herbs and top with fresh vegetables and feta cheese if you like – this is totally optional! Serve hot with pita bread and enjoy.

FAQs and Expert Tips

If you want to prep ahead and make this potato omelette even faster in the morning, you can pre-cook the potatoes and onions, store them in a container in the fridge, and then just warm them up in a skillet before adding the egg mixture. I do this if I know I’ll have a busy morning.

Also, you can use boiled potatoes in this dish and they actually work really well! They would just need a few minutes to crisp up in the oil which also speeds things up. I tend to make this whenever I have leftover boiled potatoes from something else I’ve cooked.

Finally, you can customize this dish by adding your favourite herbs or fresh vegetable toppings. You can even grate some cheese on top before broiling it if you like things extra cheesy.

Slices of potato frittata's served on a plate with a fork.

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If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

Fluffy potato omelette served in a pan garnished with sliced tomatoes
5 from 6 ratings

Potato Omelette

Yield: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Amina Al-Saigh
This potato breakfast omelette is almost always on my table on Sundays. It's the perfect brunch dish and loved by the whole family.
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Ingredients
 

  • 5 small potatoes, approximately 2 cups
  • 1/2 onion, approximately 1 cup
  • 6 eggs
  • 3 tbsp olive oil
  • 1.5 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup parsley, chopped

Equipment

  • Stove
  • Oven (optional)

Instructions
 

  • Start by peeling and dicing the onions very finely, then cook them in an oven safe pan with the olive oil and 1/2 a teaspoon of salt, until softened (5-7 minutes).
  • Meanwhile, peel and chop the potatoes into small cubes, approx. 1/2 inches in size.
  • Add the potatoes to the pan with another 1/2 teaspoon of salt and mix. Allow them to cook for 10-15 minutes, stirring only every 5 minutes or so to ensure all sides get crispy. You can cover the pan for the last few minutes to soften them faster.
  • Crack 6 eggs into a bowl and whisk with 1/2 teaspoon of salt and 1/4 teaspoon black pepper.
  • When potatoes have softened, pour the eggs over them evenly and cook for 3-4 minutes.
  • Transfer to the oven to broil the top for 2-3 minutes until set. If you don't have a broiler, you can cover the pan until the eggs set or you can flip it (it may break though!)
  • Garnish with chopped parsley and serve with bread and any other toppings of choice.

Notes

  • If you have boiled potatoes, you can use them in this dish. They will need less cooking time – just a few minutes to crisp them up before adding the eggs
  • To make this process faster in the morning, you can also prepare the onions and potatoes the night before
  • Feel free to customize this dish by adding in your favourite herbs or your favourite fresh vegetables as a topping. You can also grate some cheese on top before broiling it if you like things extra cheesy!
Serving: 1g, Calories: 398kcal, Carbohydrates: 48g, Protein: 14g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 246mg, Sodium: 983mg, Potassium: 1234mg, Fiber: 6g, Sugar: 3g, Vitamin A: 363IU, Vitamin C: 53mg, Calcium: 73mg, Iron: 3mg
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