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Potato Omelette

Serves 4 people

Preparation time 50 min




    • 8 eggs

    • 1 tablesp. rapeseed or olive oil for frying

    • Knob of butter

    • 1 large onion, finely sliced

    • 500g waxy potatoes, peeled and very finely sliced

    • Salt and freshly ground black pepper



Heat the oil and butter in a medium, non-stick frying pan (22-24 cm).

Pat the potato slices dry with some kitchen paper or a clean tea town. Then add them, along with the onion, to the pan. Season with a little salt and black pepper.

Cover with a lid or tin foil and cook over a low-medium heat until the onions are turning golden and the potatoes are soft. This will take 20-25 minutes. Turn them over gently after 10 minutes.

Beat the eggs in a large bowl, and season with salt and pepper.

Tip the potatoes and onions into the bowl and stir gently to coat everything with the egg mixture.

Heat a little more oil in the frying pan. Add the egg, potato and onion mixture into the pan and place over a low heat. Cook for 10-12 minutes until the mixture has set.

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