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Potato omelette: the recipe for the second rustic dish

Potato omelette: the recipe for the second rustic dish


Extra virgin olive oil

The potato omelette it’s a second dish simple, genuine and quick to prepare. A rustic dish typical of Italian cuisine, to be enjoyed also as a tasty appetizer, as finger food at aperitif time or as a single dish, accompanied by a fresh salad or mixed vegetables. In basic recipe potatoes, eggs, parsley, parmesan, salt and pepper are used, but it can be enriched as you prefer, for example with onions, other aromatic herbs, spices, stretched curd cheeses or cured meats: it is in fact an excellent solution for emptying the fridge.

Preparation is really easy: just peel the potatoes and blanch them lightly in salted water; at this point add them to the eggs, beaten and seasoned with herbs and parmesan, then cook the mixture in a pan with a drizzle of oil, until the surface is golden brown. Once ready, you can enjoy the potato omelette hot o cold. You can also prepare it in advanceso as to have it ready for a family dinner, lunch in the office or a quick meal in the park.

For a lighter variantyou can cook the potato omelette in the oven: proceed as per the recipe and, at the time of cooking, pour the mixture into a pan, lined with parchment paper, and bake at 180 ° C for about 20 minutes. Once cooked, take it out of the oven, let it cool and enjoy.

Find out how to make it to perfection by following the step-by-step procedure and advice. Also try the potato tortilla and the potato and zucchini omelette.

How to make potato omelette

Peel the potatoes and slice them not too thick 1.

Cook the potatoes in a saucepan with plenty of water for 10 minutes 2.

In a large bowl, break the eggs 3.

Perfumes with a sprig of fresh parsley, washed and chopped 4.

Combine the Parmesan 5 and whisk all the ingredients with a fork.

Pour the potatoes, drained and cooled, into the eggs and season with salt 6.

Perfume with a freshly ground pepper 7.

Mix all the ingredients well 8.

Pour a drizzle of oil into a 24 cm diameter non-stick pan 9 and heat on the fire.

Pour the egg and potato mixture into the pan 10.

Cover with the lid and cook for about 10 minutes 11.

With the help of the lid or a plate, turn the omelette upside down 12 and continue cooking for another 10 minutes on the other side.

Once golden brown, transfer the omelette to a serving dish, cut into slices and serve 13.


The potato omelette can be stored in the refrigerator for 2 daysinside a special airtight container.

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