Potato Omelet

Donna Brown


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 votes

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 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.

Printable Recipe Card

About Potato Omelet

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

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