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Nutrition Facts
Serving Size 1 (383g) Recipe makes 1 servings
Calories 599
Calories from Fat 319		(53%)
Amount Per Serving		%DV
	Total Fat 35.5g	54%
	Saturated Fat 19.1g	95%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 489mg		163%
Sodium 780mg		32%
Potassium 1239mg		35%
Total Carbohydrate 42.7g		14%
	Dietary Fiber 4.7g	18%
	Sugars 2.4g
Protein 28.1g		56%
detailed view... how is this calculated?

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Potato and Cheese Omelette

Recipe #59134 | 15 min | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Apr 10, 2003

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

SERVES 1 (change servings and units)

Ingredients

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)

Directions

1
Melt the butter in a frying pan.
2
When hot, add potato and cook until golden-brown and crusty on all sides.
3
Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.
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
Sprinkle generously with shredded cheese.
6
Let cook until golden-brown on bottom.
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
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
Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables > Potatoes
Main Ingredient > Eggs/Dairy > Cheese
Main Ingredient > Eggs/Dairy > Eggs
Preparation > Time to Make > < 15 mins
Preparation > Simple > 5 or Less Ingredients
Preparation > Number of Servings > For 1 or 2

Featured Reviews for This Recipe

From: Bergy

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

3 people found this review helpful

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From: Sassy Syrah

On Mar 3, 2004

Evelyn, I never should have doubted you.. What a great combo! I had this for breakfast this morning and the hardest bit was step 9. Really easy directions, really tasty result.. Thanks

1 person found this review helpful

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From: Linaj

On Jul 5, 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.

3 people found this review helpful

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From: LizAnn

On Oct 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!

3 people found this review helpful

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