Potato Omelette
Slowly softened potato and onion, bound together with beaten eggs, makes a thick omelette that slices like a cake. This potato omelette follows the Spanish tortilla method: the potatoes are cooked gently in oil rather than browned, then set in the pan and flipped. It costs very little, feeds four, and is good warm, at room temperature or cold from the fridge.
- Total
- 1 h
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Per serving
- 260kcal
Why potato omelette works
Eggs, potatoes and onions are all it takes, and the trick is patience rather than skill. Cooking the potato slowly in oil makes it soft and creamy, and soaking it in the beaten egg for 10 minutes helps the omelette hold together when you cut it.
A potato omelette suits almost any time of day. Serve it for lunch with a tomato salad, take a slice to work in a lunchbox, or cut it into small squares for a party table.
The method for potato omelette
Tap a time to start a timer.
- Slice Cut the potatoes into slices about 3mm thick. Thin, even slices cook at the same speed, so use a sharp knife or a mandoline. Mix the potatoes with the onion.
- Cook gently in oil Heat the oil in the frying pan over a medium-low heat. Add the potatoes and onion with a pinch of the salt and cook for , turning now and then, until the potatoes are completely tender but not browned.
- Drain Tip everything into a sieve set over a bowl to catch the oil, and leave for . Keep the oil, but only 1 tablespoon goes back into the pan.
- Mix with the eggs Beat the eggs in a large bowl with the rest of the salt. Stir in the warm potato and onion, then leave for so the egg soaks into the potatoes.
- Cook the first side Heat 1 tablespoon of the reserved oil in the cleaned pan over a medium-low heat. Pour in the mixture, flatten the top and cook for , until golden underneath and mostly set.
- Flip and finish Put the plate over the pan and, holding both firmly, turn them over together. Slide the omelette back into the pan and cook for more, until the egg is set all the way through.
- Rest Slide the omelette onto a plate and leave for before cutting into wedges.
What to serve with potato omelette
A sharp, juicy salad balances the richness of the eggs and oil. Panzanella with ripe tomatoes is a good match, and a simple green salad with a mustardy dressing works too. Add a spoonful of mayonnaise or a handful of pickles if you like.
For a different style of omelette, omelette with cheese is quicker and takes about five minutes.
Common problems and fixes for Potato Omelette
- The potatoes brown or turn crisp in the oil.
- The heat is too high. They should fry gently in the oil, almost like poaching, so lower the heat and cover the pan for a few minutes if needed.
- The omelette sticks to the pan or breaks when you flip it.
- Use a non-stick pan that is not much wider than 24cm, and make sure the base has set before turning it. If flipping worries you, put the pan under a hot grill, 15cm from the heat, for 3–4 minutes instead, as long as the handle is heatproof.
- The middle is still runny after flipping.
- Turn the heat down to low and give it another 2–3 minutes, covering the pan with a lid if needed. If you like it softer in the middle, use British Lion eggs.
Frequently asked questions about Potato Omelette
What are the best potatoes for potato omelette?
Waxy potatoes such as Charlotte or Maris Peer are best because they stay in neat slices. Floury potatoes like King Edward or Maris Piper work too, but they break up and give a softer, mashier omelette.
Do I really need that much oil?
Yes, for gentle frying, but most of it is drained off and reused. Only around 2 tablespoons end up in the omelette. Strain and store the rest for frying another day.
How do you store leftover potato omelette?
Cool it, wrap it and keep it in the fridge for up to 2 days. Eat it cold or warm it through in a pan until steaming hot.
Can I add other ingredients?
Yes. Cooked chorizo, grated Cheddar, peas or sliced peppers can all go in with the potatoes. Add vegetables that release water, such as peppers, to the onion in step 2 so the extra moisture cooks off.
How did you like the recipe?
4.8 / 5 · 42 ratings
