Potato Omelet

★★★★★ 2 Reviews
gabbiegirl avatar
By Donna Brown
from 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.

method Stove Top


  •   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

  • 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.

Categories & Tags for Potato Omelet: