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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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).
- 2
Meanwhile, peel and chop the potatoes into small cubes, approx. 1/2 inches in size.
- 3
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.
- 4
Crack 6 eggs into a bowl and whisk with 1/2 teaspoon of salt and 1/4 teaspoon black pepper.
- 5
When potatoes have softened, pour the eggs over them evenly and cook for 3-4 minutes.
- 6
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!)
- 7
Garnish with chopped parsley and serve with bread and any other toppings of choice.