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Easy Potato Omelet Recipe

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This Mediterranean-inspired potato omelet features tender golden potatoes, fresh herbs, and warm spices folded into fluffy eggs. It’s quick, flavorful, and perfect for breakfast, brunch, or a light meal any time of day.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Stovetop and Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 gold potatoes (about 12 oz), peeled and cut into ½-inch cubes
  • 1 to 2 green onions, sliced
  • 1 to 2 garlic cloves, minced
  • 1 teaspoon kosher salt (adjust to taste)
  • 1 teaspoon ground coriander
  • 1 teaspoon Aleppo pepper
  • ½ teaspoon sweet paprika
  • ¼ teaspoon turmeric
  • 6 large eggs
  • ¼ teaspoon baking powder (optional)
  • ½ cup chopped fresh dill
  • ½ cup chopped fresh parsley

Instructions

  1. Preheat oven to 375°F (190°C) and place a rack in the center.
  2. Heat olive oil in a 10-inch oven-safe skillet over medium-high heat.
  3. Add potatoes, green onions, and garlic. Season with salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, stirring regularly, for 5–10 minutes until potatoes are tender and lightly golden.
  4. In a bowl, whisk eggs with baking powder (if using), dill, parsley, and a pinch of salt.
  5. Pour egg mixture over the potatoes in the skillet. Let the edges set for 3–4 minutes.
  6. Transfer skillet to the oven and bake for 8–10 minutes, or until the eggs are fully cooked and the top is set.
  7. Remove from oven, slice into wedges, and serve warm or at room temperature.

Notes

  • Use russet or sweet potatoes for variation in flavor and texture.
  • Substitute Aleppo pepper with chili flakes if unavailable.
  • For a dairy version, add feta or mozzarella cheese.
  • Let eggs sit slightly before baking to avoid runny tops.
  • Omelet can be enjoyed cold or at room temperature as well.

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