Imagine waking up to a golden, crispy omelet that combines the hearty goodness of perfectly roasted potatoes with the melty, irresistible charm of gooey cheese. This Potato and Cheese Omelet isn't just a meal—it's a morning revelation that transforms ordinary breakfast into an extraordinary culinary experience. Whether you're a busy professional, a weekend brunch enthusiast, or someone who craves a satisfying start to the day, this recipe promises to elevate your breakfast game with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 medium potatoes, peeled and diced
- 4 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Wash and peel the potatoes, then dice them into small, uniform cubes approximately 1/4 inch in size to ensure even cooking.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of butter. Once melted, add the diced potatoes and spread them evenly across the pan.
- Season the potatoes with salt and pepper, and cook for 8-10 minutes, stirring occasionally to prevent sticking and ensure they become golden brown and crispy on the edges.
- While potatoes are cooking, crack the eggs into a medium bowl and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Once potatoes are cooked, transfer them to a separate plate and wipe the skillet clean with a paper towel.
- Return the skillet to medium-low heat and add the remaining butter, allowing it to melt and coat the bottom of the pan.
- Pour the whisked eggs into the skillet, tilting the pan to create an even layer. Let the eggs cook undisturbed for 2-3 minutes until the bottom is set but the top is still slightly runny.
- Sprinkle the cooked potatoes evenly over one half of the omelet, then top with shredded cheese.
- Using a spatula, carefully fold the empty half of the omelet over the potato and cheese side, creating a half-moon shape.
- Cook for an additional 1-2 minutes, or until the cheese is melted and the eggs are fully set. The omelet should be golden brown on the outside.
- Slide the omelet onto a serving plate, cut in half, and serve immediately while hot and cheese is still melted.
Tips
- Potato Perfection: Ensure your potato cubes are uniform in size for even cooking. This guarantees a consistent texture and prevents some pieces from being undercooked.
- Temperature Control: Use medium-low heat when cooking eggs to prevent burning and achieve a creamy, soft texture.
- Cheese Selection: Experiment with different cheese varieties like sharp cheddar, Swiss, or even a blend to customize your flavor profile.
- Non-Stick is Key: Use a high-quality non-stick skillet to prevent sticking and ensure easy flipping and serving.
- Seasoning Hack: Add a pinch of herbs like chives or parsley for an extra layer of flavor and visual appeal.
- Serve Immediately: Enjoy your omelet right away to experience the optimal melted cheese and perfect egg texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 20g
Protein: 22g
Fat: 25g
Saturated Fat: 13g
Cholesterol: 380mg
