Potato and Tomato Omelette

 

 

 

This recipe for potato and tomato omelette makes an awesome weekend brunch. Actually, it makes a fantastic weekday breakfast, too. Healthy, filling and just what you need to start the day right. I even like mine as a lighter evening meal served with salad. 

The art of successfully making an omelette is a skill which has come to me fairly late in life. For me, the problem was always trying to flip it over, usually before the bottom was cooked, resulting in scrambled egg. The secret of my success (okay, hardly a secret, but anyway) is finishing the omelette off under the grill. No more disastrous flipping, just fabulous, evenly-cooked omelettes with a topping of grilled cheese. 

 

 

Omelettes are so flexible too; just throw whatever you like in (great for using up leftover vegetables). I modelled this potato and tomato omelette on the classic Spanish dish, tortilla de patatas. Like this recipe, they are also traditionally made with egg and potatoes, and occasionally onion (although this inclusion seems to be highly contentious depending on which part of Spain you hail from). Mine does have onion, and so I’ve refrained from calling this an actual Spanish omelette. Plus, I followed my own prep and cooking, and have no idea how they really do it in Spain. 

 

 

This was a fairly small omelette but definitely enough for two. It would even stretch to four, if you are eating it with something else like a side of beans and chips (fries to those of you across the pond in North America) or a hefty side salad. 

If you like this recipe for potato and tomato omelette, you might like my no meat tortilla bake or chilli sin carne

 

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Potato and Tomato Omelette

Ingredients

  • 40g (3 tbs) butter
  • 1 medium red onion
  • 250g (8½ oz) cooked small potatoes (sliced)
  • 6 small tomatoes (cherry or plum - sliced)
  • 3 small eggs
  • 100ml (¼ cup + 3 tbsp) milk
  • pepper and salt (to taste)
  • sprinkle of chill flakes
  • 40g (⅓ cup) cheese (I used cheddar - use as much as you like)

Instructions

  • Melt 30g (2 tbs) of the butter in a skillet or oven proof pan.
  • Slice the onion and fry it until softened and browning at the edges.
  • Add the potatoes and cook for a couple of minutes.
  • Throw in the tomatoes and cook for a further minute.
  • Whisk the eggs and milk together. Add the seasoning and chilli flakes and give it a good stir.
  • Add the remaining butter to the pan, and allow it to melt.
  • Pour the liquid over the onion, tomatoes and potatoes.
  • Cook on a moderate heat and continue to push the sides of the omelette down (I used a silicone spatula) so that uncooked egg can run to the edges and cook (you might need to tilt the pan to do this).
  • Heat the grill (see notes).
  • When the outside of the omelette is fairly solid, and most of the liquid on top has disappeared, sprinkle with the cheese and place until the grill (broil) until the top is golden. Serve with a crisp salad, or enjoy as breakfast or brunch.

Notes

Disclaimer: I have converted grams to cups/ounces using online converters. Although I have no reason to believe they are inaccurate, please be aware that as I have not made the recipe with these measurements, results cannot be totally guaranteed.
When I say grill, this is what us Brits call cooking at the very top of the oven (you may refer to it as broiling).
Potato and Tomato OmelettePotato and Tomato OmelettePotato and Tomato Omelette


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