Mom’s Easy Potato Omelet

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:

1. Peel and chop potatoes into small pieces.
2. 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.
3. 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.
4. Using the same skillet, add 1 tablespoon of oil, and heat on low heat for 1 minute.
5. 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.
6. 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:

• Mom’s Best Zucchini Omelet

• Breakfast Egg Sliders to Go!

• Avocado Toast for Breakfast

• Spinach and Cheese Squares

 and… THANKS again for Pinning!!

Hey friends!  If you make our mom’s easy potato omelet, let us know and leave a comment with a star rating below!  Have fun and snap a photo and hashtag it #2sistersrecipes.

We’d love to see what you cook!  🙂

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Thanks for stopping by…

Happy Cooking!

xo anna and liz