Dairy & Eggs

Potato Omelet Recipe

Potato Omelet Recipe


Serves 2

Potato omelet is a very tasty, filling and economical dish and a great way to use up leftover cooked potato. It makes a great brunch, lunch or supper dish served either on its own or with baked beans and bacon. I also like it with a good dollop of tomato ketchup and some garlic bread.  Not only is it economical but it is also fairly quick and easy to prepare and would be ideal for students as well as people on a low budget.

2-3 Medium sized leftover cooked potatoes(can be mashed or just plain boiled)

5 Eggs

1 Finely chopped small onion

3 Tablespoons of cooking oil

100g grated cheese

Salt and pepper to taste

Gently fry the onion in a pan along with the cooked potato in 2 tablespoons of the oil until onion is softened and potato lightly browned and heated through.

Meanwhile beat the eggs, salt and pepper together, then grate the cheese.

Add another tablespoon of oil to the pan and heat it up hot as you dare to, without burning the onion and potato.

Pour the beaten egg mixture over the potato and onion and cook for 2 mins.

Remove from heat and sprinkle grated cheese over it.

Place under grill and cook at medium temperature until omelet is completely cooked through and cheese has melted. 

Cut in half and serve.

You might like to experiment with this dish as I have done adding other ingredients such as tomato, peas, chives or chopped parsley.  Also instead of serving bacon along side the dish you could add chopped bacon to the ingredients.  

Salad also makes a nutritious and healthy accompaniment to the meal and if you are especially health concious then I would suggest using olive oil to fry with, and perhaps a low fat cheese to sprinkle over it.