Easy Potato Omelet
Baked potato frittata with fresh herbs warm Middle Eastern spices. For a fluffy potato omelet, salt the eggs before cooking and add a little baking powder to the egg mixture when whisking. If you like, use russet or sweet potatoes instead of gold potatoes.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Extra virgin olive oil
- 3 gold potatoes, (about 12 ounces, peeled and cut into ½-inch cubes)
- 1 to 2 green onions, (both whites and greens, sliced into rounds)
- 1 to 2 garlic cloves, (minced)
- Kosher salt
- 1 teaspoon coriander
- 1 teaspoon Aleppo pepper
- ½ teaspoon sweet paprika
- 1/4 teaspoon turmeric
- 6 large eggs
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
Instructions
- 1
Adjust a rack in the middle of the oven and preheat to 375 degrees F.
- 2
In a 10-inch cast iron or oven-safe skillet heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.
- 3
Add the cubed potatoes, green onions, and garlic. Season with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes, or until the potatoes are tender and cooked through (manage your heat to make sure the garlic does not burn).
- 4
In a mixing bowl, whisk together the eggs and fresh herbs. Add a big pinch of kosher salt and a little baking powder (about ¼ teaspoon), if you like.
- 5
Pour the egg mixture over the potatoes in the skillet and watch for the edges and bottom to settle a bit (about 3 to 4 minutes or so).
- 6
Transfer the skillet to the heated oven. Bake the potato omelet for about 8 to 10 minutes or until the eggs are fully cooked through and the top is no longer runny).