The potato omelette in a pan with tomato is a simple and flavorful recipe, just like the old days.
A dish that never misses from my home and that we call “grandma’s omelette”, because it contains all the flavor of homemade cooking made with few ingredients and lots of love.
The soft potatoes join a rich sauce of onion and tomato, with a spicy note that makes this pan potato omelette even tastier and irresistible.
Preparation is easy and quick: while the potatoes are boiling, prepare the sauce, then combine everything and cook in a pan until you get a delightful crust on the surface.
Perfect as a vegetarian main course, but also cut into small squares for an appetizing starter or a homemade aperitif, this tomato potato omelette is delicious both hot and at room temperature.
Also ideal to take with you for a lunch break or a day trip.
A rustic, versatile and always appreciated recipe, just like this pan potato omelette passed down in the family.
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 213.65 (Kcal)
- Carbohydrates 34.81 (g) of which sugars 2.31 (g)
- Proteins 6.14 (g)
- Fat 6.66 (g) of which saturated 1.74 (g)of which unsaturated 0.77 (g)
- Fibers 4.82 (g)
- Sodium 634.57 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
🧾 INGREDIENTS
To prepare the potato omelette in a pan with tomato you need a few simple ingredients, the kind we often already have at home, for a tasty and flavorful result.
- 1.3 lb potatoes (boiled (about 3 medium potatoes))
- extra virgin olive oil
- 1 onion
- chili pepper
- 1.5 cups tomato pulp
- salt
- 4 tbsp grated Parmesan
🍳 TOOLS
To make this pan potato omelette you only need a few kitchen utensils, perfect for an easy and quick preparation.
- 1 Potato masher
- 1 Pan
- 1 Lid
👩🍳 PROCEDURE
Preparing the potato omelette in a pan with tomato is simple and quick: just follow a few steps to get a rustic, flavorful dish perfect for any occasion.
Let’s make the sauce
In a pan, sauté a generous amount of chopped onion with olive oil and chili pepper. When it’s nicely golden, add the tomato pulp, season with salt and let it cook for about 15-20 minutes until the sauce thickens.
Boil and mash the potatoes
Meanwhile, boil the potatoes, drain them and mash them while still hot with a fork or a potato masher.
Combine everything
Pour the sauce into the mashed potatoes and mix well until you obtain a homogeneous and well-seasoned mixture. Adjust salt if necessary.
Cook in the pan
Transfer the mixture into a well-oiled pan, level the surface and cook over medium-high heat until a crust forms on the bottom.
Flip the omelette
Using a lid or a plate, flip the omelette and return it to the pan.
Add the Parmesan
Sprinkle a generous amount of grated Parmesan on the surface and continue cooking until it slightly melts.
Finish cooking
Let the other side cook as well until you get a golden crust. The omelette is ready!
🍽️ Final notes
The potato omelette in a pan with tomato is one of those simple recipes that always wins everyone over. Rustic, tasty and versatile, it’s perfect for any occasion: as a main course, for a tasty starter or cut into small squares for a homemade aperitif.
You can enjoy it right away when it’s still hot and fragrant, but it’s also great at room temperature — in fact its flavor becomes even more pronounced. For this reason it’s ideal to prepare in advance and take with you for a meal away from home or a day trip.
A genuine, economical and easy recipe to make, just like grandma used to make — timeless and worth preparing again and again.
Frequently Asked Questions about the potato omelette in a pan
Can I prepare the potato omelette in a pan in advance?
Yes, the potato omelette in a pan with tomato is perfect when prepared in advance. You can store it in the refrigerator and serve it at room temperature: it will be even more flavorful.
How can I avoid the omelette breaking when I flip it?
To easily flip the pan omelette, use a lid or a flat plate slightly larger than the pan. Place it on top, flip decisively and then slide the omelette back into the pan.
Can the omelette be frozen?
Yes, you can freeze it already cooked and cut into portions. When ready to eat, let it thaw in the refrigerator and reheat in a pan or oven to restore a slightly golden surface.
