Potato Omelette

This potato breakfast omelette is almost always on my table on Sundays. It's the perfect brunch dish and loved by the whole family.

Course Breakfast, brunch

Cuisine American

Diet Vegetarian

Keyword potato frittata

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 398kcal

Start by peeling and dicing the onions very finely, then cook them in an oven safe pan with the olive oil and ½ a teaspoon of salt, until softened (5-7 minutes).
Meanwhile, peel and chop the potatoes into small cubes, approx. ½ inches in size.
Add the potatoes to the pan with another ½ 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 ½ teaspoon of salt and ¼ 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.

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!