Potato-Egg Omelet

Daily Inspiration S


In Cuba, this potato omelet is called tortilla de papas. Serve with sofrito if you prefer.


★★★★★ 6 votes

20 Min
15 Min
Stove Top


  • 3 medium
    potatoes, peeled and washed
  • 1 tsp
  • ·
    olive oil for frying
  • 1/2 c
    onion, chopped
  • 1/2
    green bell pepper
  • 4
  • ·
    salt and pepper to taste
  • ·
    oregano (optional)

How to Make Potato-Egg Omelet


  1. Wash and peel the potatoes and chop into 3/4 inch cubes.
  2. Using a frying pan over medium-high heat, add potato pieces. Add salt to the potatoes and cook for 5-7 minutes, turning often, until crispy outside and soft on the inside.
  3. Remove and drain the potatoes on a paper towel. Saute the onion and green pepper until they are soft and the onions are translucent. Add the onions and peppers to the potatoes.
  4. Beat the eggs and scramble them to your liking. Add the onion/potato mixture when they are almost done or you can serve the eggs separately with the potatoes on the side. Adjust seasoning. If you prefer, you can add a little sofrito on top of the eggs.

Printable Recipe Card

About Potato-Egg Omelet

Course/Dish: Eggs
Main Ingredient: Potatoes
Regional Style: Cuban
Other Tag: Quick & Easy

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