Potato Omelette

The potato omelette is a second rustic dish very genuine but at the same time greedy and tasty.

It is a real classic of our kitchen, which is prepared with cooked potatoes and then added to beaten eggs. The result is a very full-bodied dish, so much so as to make a second course, but light at the same time.

An amazing dish loved by everyone!


  • 6 eggs
  • 500 g of potatoes
  • 1 cup grated Parmesan cheese
  • mint leaves, to taste
  • A pinch of nutmeg
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Pepper, to taste

Potato Omelette


Start with the potatoes. These, in fact, should be cut into fairly small cubes, about 1 cm thick. Obviously, the thickness of the potatoes can vary according to your tastes, choosing whether to make more or less small potatoes. Be careful, however, not to overdo the thickness so as not to run the risk of seeing your potatoes remain raw during cooking.

While doing this, put a pot with plenty of salted water on the stove and cook the potato cubes you are preparing. When these will be at a medium cooking drain them and let them cool.

Do not overcook the potatoes as they will be cooked again and should overcook if you cook them further in this phase. Be careful not to break your potato cubes at this stage.

While waiting for your potatoes to cool, take a bowl and beat the eggs, adding the Parmesan, nutmeg, a few leaves of mint, salt and pepper. Mix and add the potatoes. Especially at this stage, be very careful not to break the potatoes, which are quite fragile.

At this point take a pan with a diameter of about 9,45 inc and pour the oil to heat. When the oil is hot, pour the mixture, and leave it to cook for about 10 minutes over medium heat. When the omelette is at halfway through cooking, turn it, use a lid to help you with this operation. This is a very delicate operation in which it is easy to get burned so pay close attention. The movement to turn the omelet must be safe and fast so as not only to avoid unnecessary burns but also to break it and then to ruin the final result.

Cook for  15 minutes and when the surface of your omelet is golden brown, remove it from the heat and place it on a serving dish with which you will serve it to your guests.


Store the potato omelette in the refrigerator for a couple of days; close it in an airtight container or cover it with cling film.

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