Potato Omelette
Here is the mistake that ruins it: raw potato in the egg mixture cannot cook in the time the egg takes to set. So the potato is fried to done and golden first, and only then covered. It is the same principle as a Spanish tortilla, without the depth and the long slow cooking — a faster, home-style version for breakfast.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 2
- Level
- Easy
- Per serving
- 380 kcal
Ingredients
Makes: One 22 cm pan, 2 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Dice the potato small
Cut the potatoes into 1 cm dice. Larger pieces will not cook through, and the finished omelette will have hard lumps in it.
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Step 2: Dry the dice
Pat them dry with a towel. Wet potato steams in oil instead of browning, and the crust the whole thing is for never appears.
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Step 3: Fry the potato
Heat the oil in a 22 cm pan and fry the potato over medium heat for 10–12 minutes, turning a few times. It should be golden and soft inside.
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Step 4: Add the onion
Add the onion and fry another 3 minutes. Any earlier and it burns over twelve minutes and turns bitter.
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Step 5: Pour over the eggs
Beat the eggs with the milk, salt and pepper. Drop the heat to low, spread the potato evenly and pour the eggs over.
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Step 6: Finish under a lid
Cover and cook 5–6 minutes, until the top is set. The steam under the lid finishes the egg on top without drying the base.
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Step 7: Serve with sour cream
Slide it onto a plate or cut it in the pan. Scatter dill and serve with sour cream.
Tips & variations
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Tip
Yesterday's boiled potatoes work even better than raw: already cooked inside, they need only 5 minutes to take on a crust.
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Variation
Add 100 g of chopped ham or fried bacon with the onion for a noticeably heartier breakfast.
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Tip
Do not stir the potato too often. Each side needs three undisturbed minutes to form a crust.
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Storage
Two days in the fridge. Reheat in a covered pan; a microwave turns the potato rubbery.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 380 kcal | 760 kcal |
| Protein | 17 g | 34 g |
| Fat | 24 g | 48 g |
| Carbohydrates | 25 g | 50 g |
Approximate values calculated from standard ingredient data.
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