potato omelet

(2 ratings)
Recipe by
Donna Brown
West TN, TN

This is a good way to begin the day. It is very quick and full of flavor. This is one of my daughter's favorite omelets.

(2 ratings)
method Stove Top

Ingredients For potato omelet

  • 6
    eggs or i use equivalent of egg beaters (beat eggs with a wire whisk or fork until mixed well)
  • 1
    medium potato, chopped into small pieces
  • 1/4
    cup chopped onion
  • 1/4
    cup chopped bell or banana pepper
  • 1
    tablespoon chopped garlic
  • 1/4-1/2
    cup chopped 98% fat free ham
  • 2
    slices cooked and chopped bacon pieces, optional
  • 1/2 cup
    shredded cheddar or monterrey jack cheese
  • small tomato, chopped
  • parsley; salt and pepper

How To Make potato omelet

  • 1
    Spray omelet pan with cooking spray. Add about a tablespoon of Extra Virgin Olive Oil; heat. Add chopped potato, onion, and pepper. Turn down heat to about medium. Cook until tender. Add garlic, ham (or bacon). Add beaten eggs; add cheese mixing well with egg mixture. Add salt and pepper to taste and cook on low about 5 minutes. Flip omelet over, cook until done, about another 5 or 6 minutes. Top with parsley and chopped tomato. Serve with English muffins, toast, or bagel. NOTE: My omelet pan is a vintage hinged 10x5 pan with a top that you just turn the entire pan over and not manually flip the omelet with a spatula. If you don't have any fresh tomato, salsa is a good topping for this, also.

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