Why potato omelette is a good choice
This recipe is perfect for using up leftover potatoes in your cupboard. A potato omelette is a budget friendly option that provides plenty of energy. You can enjoy it hot from the pan or cold the next day. It is a versatile dish that the whole family will enjoy.
Follow these simple steps for potato omelette
Prepare potatoes: Peel the potatoes and cut them into thin slices. Slice the onion into small pieces as well. Heat the oil in a large frying pan over a medium heat. Add the potatoes and onions to the hot oil.
Fry gently: Cook the vegetables slowly until the potatoes are soft but not brown. This should take about fifteen minutes. Use a slotted spoon to remove the mixture from the oil. Let the excess oil drain away in a bowl.
Mix eggs: Beat the eggs in a large bowl with a pinch of salt. Stir the cooked potatoes and onions into the egg mixture. Let everything sit for a few minutes so the potatoes soak up the egg. Pour most of the oil out of the pan, leaving just a thin layer.
Cook omelette: Pour the egg and potato mixture back into the hot pan. Cook on a low heat until the bottom is set and golden. Carefully flip the potato omelette using a plate and cook the other side. Serve it warm or at room temperature.
Important tips for potato omelette
Make sure to slice your potatoes evenly so they cook at the same speed. Do not rush the frying stage because the potatoes need to be completely tender. If you find flipping difficult, you can finish the top under a hot grill instead. Using a non stick pan will help the potato omelette slide out easily without breaking. You can add extra herbs or cheese if you want more flavour.
Let the dish rest for a few minutes before slicing to help it hold its shape. This meal stays fresh in the fridge for up to two days and tastes just as good the next morning. You can serve it with a fresh green salad to balance the richness of the eggs and oil.
You might also enjoy
pasta with minced pork and cream,
pasta salad with chicken and curry or
salmon nigiri.
