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    You are in: Home / Recipes / Potato and Cheese Omelette Recipe
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    Potato and Cheese Omelette

    Potato and Cheese Omelette. Photo by Linajjac

    1/5 Photos of Potato and Cheese Omelette

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    evelyn/athens's Note:

    My ideal comfort food. This does it all for me.

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    Units: US | Metric

    • 1 medium cooked potato, cut into large cubes (can be leftover boiled, baked or nuked)
    • 1/2 cup of grated cheese (I like a combo of cheddar/gouda/edam, but you can use just one kind)
    • 2 -3 eggs (depending on how hungry you are)
    • 1 tablespoon butter (or 1 tblsp olive oil)


    1. 1
      Melt the butter in a frying pan.
    2. 2
      When hot, add potato and cook until golden-brown and crusty on all sides.
    3. 3
      Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.
    4. 4
      Lower heat of stove, add eggs to pan and give them a good stir, a couple of times, bringing up cooked eggs from bottom, but redistributing uncooked eggs and potatoes.
    5. 5
      Sprinkle generously with shredded cheese.
    6. 6
      Let cook until golden-brown on bottom.
    7. 7
      Run spatula down center, and carefully fold one half over the other creating a half-moon (sometimes you don't get a perfect half-moon, but it still tastes good anyway!).
    8. 8
      Turn off heat and let omelette sit in pan for 30 seconds to a minute (depending on how well you want your eggs done) and then carefully turn over and allow 30 more seconds.
    9. 9
      Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).

    Ratings & Reviews:

    • on May 14, 2006


      I give you full marks for this recipe but I did take the liberty of using my regular omelet mix (2eggs, 1/4 cup milk, 2 tbsp flour, 3 tbsp sour cream or cottage cheese). Followed your recipe and browned the potaoes until golden, turned heat down to medium (between 6 & 7 on my electric stove) poured in the eggs, covered with a lid let it sit and just before it is ready added the grated cheese, put the lid back on. In exactly 5 minutes it is ready cooked on top and golden on the bottom. Really enjoyed my brunch Thanks evelyn — May 18, 2003, 1 member found this helpful Added comments - I made this again following the recipe exactly - equally as good but the omelet is not as fluffy

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2008


      I've made this quit a few times already and always forget to leave a review. The first time I made it, we thought it was good but a little bland for our tastes. But I LOVE the additions of potatoes!! Now I add diced onions to the taters and season. I also add fresh chives to the egg mixture then I top off with tomatoes. Then add chives and a lil tomato to the top of the finished omelette. I also make a mexican version. Thanks for a different twist for omelettes. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2007


      Well I made this for my two kids this morning. Because I doubled the recipe I didn't bother folding it over. I added some sliced chili peppers. They both said to give it five stars. Thanks for a good one!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Potato and Cheese Omelette

    Serving Size: 1 (383 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 599.8
    Calories from Fat 319
    Total Fat 35.4 g
    Saturated Fat 19.1 g
    Cholesterol 489.6 mg
    Sodium 780.3 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 4.6 g
    Sugars 2.4 g
    Protein 28.1 g

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