The potato omelette in the pan is something I had been thinking about making for dinner for quite some time, but I never got around to it, even though I really love potatoes.
One evening, I finally made it for dinner, and strangely enough, I had never made it before, but it turned out great and everyone loved it, so I passed the test.
The important thing in this case is to cut the potatoes all to the same thickness and boil them for the recommended time, because if we overboil them, they will break when we drain them… of course, they would remain very soft, and that wouldn’t be a problem, but in the omelette, they would all be broken.
Have I made you want to make this potato omelette?
I’m sure I have, so let’s prepare it for dinner, and as usual, I’m waiting for your emails to know how it turned out or to ask for advice on my recipes!
Approx. 242 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 5People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Potato Omelette in the Pan
- 7 Large Eggs
- 14 oz Potatoes (weight without peel)
- to taste Parsley
- to taste Salt
- g Pepper
- 3 tbsp Milk
- 3 tbsp Extra virgin olive oil for cooking
Preparation of the Potato Omelette in the Pan
First, peel the potatoes, wash them, and slice them to a thickness of about 1/8 inch, and put them in a pot with cold water, bring them to a boil, and once the water reaches boiling point, count 3 minutes and drain them.
Lightly salt the potatoes and leave them as is until ready to use.
Prepare a mixture by beating the eggs well, then add salt, pepper, parsley, milk, and mix well.
For cooking, use two pans or a double pan that closes together, as I did.
Put the oil in the pan and heat it, then pour half of the egg mixture into it, keeping the heat low, distribute the sliced potatoes covering the entire surface, and then pour the remaining egg mixture over them.
Close the pan, cooking at a moderate heat for at least 10-12 minutes, then flip the omelette onto the other pan, keeping it closed, and continue cooking.
The omelette will be ready in about half an hour.Follow me on Facebook Pinterest Twitter Instagram YoutubeTelegram
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