Soft Potato and Egg Omelet
Make a Delicious Potato Omelet Effortlessly! A Recipe Perfect for Picky Eaters Who Dislike Potatoes, Onions, or Vegetables
This potato omelet is a delightful dish where sautéed potatoes and onions are enveloped in a fluffy egg mixture. It’s simple to make, yet yields a thick, satisfying omelet bursting with buttery flavor. Perfect as a meal replacement, for brunch, or as a side dish, this recipe is a must-try!
Key Ingredients- 1-2 Potatoes (approx. 300g)
- 1/4 Onion (approx. 50g)
- 1 Tbsp Cooking Oil
- 20g Butter
- 2 Eggs (approx. 110g)
- 2/3 tsp Salt (divided)
- 1/4 tsp Black Pepper
Cooking Instructions
Step 1
Let’s start with the delicious base! Peel the potatoes and dice them into approximately 1cm cubes. For a different texture, you can also slice them thinly or julienne them.
Step 2
Peel the onion, cut it in half, and then slice it thinly. The sweetness of the onion will add a wonderful depth of flavor to your omelet.
Step 3
In a small bowl, crack in 2 fresh eggs. Add 1/3 tsp of salt and 1/4 tsp of black pepper. (We’ll add a bit more salt when cooking the potatoes, so this is just for basic seasoning.)
Step 4
Using chopsticks or a whisk, gently beat the eggs until the yolks and whites are well combined. Avoid over-whisking; just mix until the ingredients are incorporated.
Step 5
Heat a non-stick pan over medium heat. Add 1 Tbsp of cooking oil and 20g of butter. Allow the butter to melt completely, being careful not to let it burn.
Step 6
Once the butter is melted and fragrant, add the diced potatoes to the pan.
Step 7
Reduce the heat to low and sauté the potatoes for about 5-8 minutes. It’s important to cook them until they become slightly translucent and tender. Sprinkle the remaining 1/3 tsp of salt over the potatoes as they cook.
Step 8
While the potatoes are sautéing, add the minced garlic and dried parsley to the side of the pan to infuse their aromas. (Keep the heat on low during this step.)
Step 9
Now, add the thinly sliced onions to the pan and mix them with the garlic and parsley.
Step 10
Sauté lightly for about 1-2 minutes, just until the onions become slightly translucent and fragrant. Be careful not to overcook, as the onions can become mushy.
Step 11
Spread the sautéed vegetable mixture evenly in the pan. Pour the beaten egg mixture over the vegetables, ensuring it covers the entire pan.
Step 12
Keep the heat very low and cook for about 3-4 minutes, or until the edges of the omelet begin to set. You can gently stir the center with chopsticks as it cooks to achieve a soft texture. Once about 70% cooked, turn off the heat, cover the pan with a lid, and let it cook with residual heat for another 2-3 minutes. This will result in a moist and perfectly thick omelet!
