Easy Potato Omelet Recipe
This Easy Potato Omelet recipe combines tender, seasoned potatoes with fresh herbs and fluffy eggs, baked to perfection in a cast iron skillet. It’s a flavorful and satisfying dish perfect for breakfast, brunch, or a light meal, featuring a harmonious blend of spices including coriander, Aleppo pepper, paprika, and turmeric for a subtle kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Herbs
- 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
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
Spices & Seasonings
- Kosher salt (to taste)
- 1 teaspoon coriander
- 1 teaspoon Aleppo pepper
- ½ teaspoon sweet paprika
- ¼ teaspoon turmeric
Other Ingredients
- Extra virgin olive oil (about 2 tablespoons)
- 6 large eggs
- About ¼ teaspoon baking powder (optional)
Instructions
- Preheat Oven: Adjust a rack to the middle position and preheat the oven to 375°F (190°C) to prepare for baking the omelet later.
- Sauté Potatoes and Aromatics: Heat 2 tablespoons of extra virgin olive oil in a 10-inch cast iron or oven-safe skillet over medium-high heat until shimmering but not smoking. Add the cubed potatoes, sliced green onions, and minced garlic. Season everything with kosher salt, coriander, Aleppo pepper, sweet paprika, and turmeric. Cook the mixture, tossing regularly, for about 5 to 10 minutes until the potatoes are tender but not falling apart. Adjust heat as needed to prevent garlic from burning.
- Prepare Egg Mixture: In a mixing bowl, whisk together the 6 large eggs and chopped fresh dill and parsley. Add a generous pinch of kosher salt and about ¼ teaspoon of baking powder if you prefer a fluffier texture. Mix until well combined.
- Combine and Cook on Stovetop: Pour the egg and herb mixture evenly over the cooked potatoes in the skillet. Let the eggs cook undisturbed for 3 to 4 minutes until the edges and bottom start to set and become firm.
- Bake the Omelet: Transfer the skillet carefully to the preheated oven. Bake for 8 to 10 minutes until the eggs are fully set and no longer runny on top, ensuring a tender and well-cooked omelet.
Notes
- Use a cast iron or oven-safe skillet to easily transfer from stovetop to oven.
- Adjust spices to taste; Aleppo pepper provides mild heat and a fruity flavor.
- Adding baking powder to the eggs is optional but helps create a fluffier omelet texture.
- Be careful to not burn garlic when cooking the potatoes; adjust heat as needed.
- This recipe is versatile and can include other fresh herbs or vegetables based on preference.
Keywords: potato omelet, baked omelet, Mediterranean breakfast, easy brunch recipe, herb omelet
Find it online: https://yumwithmia.com/easy-potato-omelet-recipe/
