Mom’s Easy Potato Omelet is very light and delicious! It can be made in just a few minutes with chopped potatoes, chopped onions, eggs, salt, and black pepper. It is the perfect meal to whip up and serve for breakfast, lunch, and even as a light dinner!
Mom’s Easy Potato Omelet… is also known as “frittata di patate” in Italian.
Nothing fancy about this omelet, just a cheap and easy dish to whip up and serve.
This is an old recipe from our archives and decided to revive it today. It’s an oldie but still a goodie!
Tender and flavorful potatoes and onions are chopped into small pieces and sauteed in a skillet for a few minutes then mixed with eggs to create this amazing omelet.
Simple, easy, and delicious tasting every time.
Here’s a great tip!
- Perfect to whip up the next day, especially if you are planning to make potatoes for dinner – so make extra!
- Already have leftover roasted or baked potatoes from the night before? Then use them in this recipe, making it even easier… and effortless!
Mom’s easy potato omelet is a very light – yet satisfying dish.
*Full recipe card below
How to Make Mom’s Easy Potato Omelet?
For this recipe, you will need the following ingredients:
- 2 small Idaho potatoes – peeled, chopped into small pieces
- 1 onion – chopped
- 2 Tbsp. olive oil – divided
- 1 Tbsp. butter
- 3 eggs
- sea salt and black pepper to taste
Directions to our Mom’s Potato Omelet:
- Peel and chop potatoes into small pieces.
- In a medium non-stick skillet, add 1 tablespoon of olive oil and butter on medium heat. Add chopped potatoes, chopped onions, and some salt, and pepper. Lower the heat, stir and cover, and simmer for a few minutes until the potatoes are golden brown, about 6 minutes.
- While the potatoes are cooking. In a medium, bowl, scramble the eggs. When the potatoes are tender to the fork, remove and add the potatoes into the egg mixture and mix until well combined.
- Using the same skillet, add 1 tablespoon of oil, and heat on low heat for 1 minute.
- Add the egg and potato mixture and simmer for a few minutes, until the bottom is golden brown. Then gently flip the omelet over and continue to cook the other side for about 2 to 4 minutes more, until the bottom of the omelet is golden brown and fully cooked. Remove and cut into triangle slices and serve.
- Serves: 2 to 4
On weekends, my son would always request his favorite breakfast, this delicious potato omelet.
Of course, as a mom to 4 fussy kids, I became the “short-order” cook years ago, making pancakes for the girls, espresso for my husband, and whipping up this potato omelet, especially for my son.
Oh… what a mother does for love!
Nevertheless, our Mom’s Easy Potato Omelet will make a wonderful light meal without a lot of fuss! It is a dish that won’t disappoint.
And another light dish you may want to try is our eggs with tomatoes and cheese. Try them both!
ENJOY!!
For More Quick Dishes like this one…try these:
Yield: 2 to 4 servings
Mom's Easy Potato Omelet
Mom's Easy Potato Omelet is made with potatoes and onions and is ready in minutes! Makes a delicious and satisfying meal to serve for breakfast, brunch, and even as a light dinner!
Ingredients
- 2 small Idaho potatoes - peeled, chopped into small pieces
- 1 onion - chopped
- 2 Tbsp. olive oil - divided
- 1 Tbsp. butter
- 3 eggs
- sea salt and black pepper to taste
- optional: 3 Tbsp. of grated parmesan cheese
Instructions
- Peel and chop potatoes into small pieces.
- In a medium non-stick skillet, add 1 tablespoon of olive oil and butter on medium heat. Add chopped potatoes, chopped onions, and some salt, and pepper.
- Lower the heat, stir and cover, and simmer for a few minutes until the potatoes are golden brown, about 6 minutes.
- While the potatoes are cooking, lightly beat the eggs in a medium, bowl. When the potatoes are tender to the fork, remove and add the potatoes into the egg mixture and mix until well combined. Optional: you can stir in the parmesan cheese.
- Using the same skillet, add 1 tablespoon of oil, and heat on low heat for 1 minute.
- Add the egg and potato mixture and simmer for a few minutes, until the bottom is golden brown. Then gently flip the omelet over and continue to cook the other side for about 2 to 4 minutes more, until the bottom of the omelet is golden brown and fully cooked.
- Remove and cut into triangle slices and serve.
- Serves: 2 to 4
Nutrition Information:
Yield:
2 to 4 servingsServing Size:
1 servingAmount Per Serving: Calories: 202Total Fat: 13.2gSaturated Fat: 3.9gCholesterol: 130mgSodium: 73mgCarbohydrates: 16.2gFiber: 2.6gSugar: 2.4gProtein: 5.9g
and… THANKS again for Pinning!!
11 Comments
vintage house restaurant
December 17, 2018 at 2:09 pmHowdy! I could have sworn I’ve visited this website before but after browsing
through some of the posts I realized it’s new to me.
Nonetheless, I’m definitely delighted I found it and
I’ll be bookmarking it and checking back often!
by Anna and Liz
December 22, 2018 at 9:24 amThank you! Have a great holiday!
Karen (Back Road Journal)
December 6, 2018 at 10:36 amI like how thin yours is. We often have a similar frittata at lunch, usually made with a little something leftover from the night before.
2 Sisters Recipes
December 6, 2018 at 11:59 amThank you Karen! We love to toss leftovers from the night before into a frittata as well! So yummy! Have a great day!
Susan
November 28, 2018 at 2:41 pmThis and a salad would make a great dinner! I love eggs 🙂
2 Sisters Recipes
November 28, 2018 at 3:49 pmWe agree!! Thanks so much!
[email protected] is How I Cook
November 27, 2018 at 10:22 pmI love anything with potatoes! I could live on potatoes! This sounds fabulous!
2 Sisters Recipes
November 27, 2018 at 10:29 pmI’m with you Abbe, love potatoes too! Thanks so much!
Shawn
April 16, 2012 at 10:04 pmIt really doesn't get too much better than potatoes and onions in an omelet 🙂 Looks yummy!
Joanne
April 12, 2012 at 3:51 pmMy mom used to make us something like this all the time! It's definitely a favorite of mine.
annaliz
April 14, 2012 at 4:38 amThanks Joanne! I enjoy this as a light dinner sometimes too!