Potato and Onion Omelette

Ingredients

• 1 medium Medium waxy potato (Yukon Gold or red) (peeled, sliced 1/5 inch thick, then quartered)
• 1 medium Medium onion (sliced 1/5 inch thick)
• 2 tablespoons Neutral cooking oil (vegetable or canola) (for initial sauté, plus 1 tbsp reserved for final cooking)
• 3 large Large eggs (beaten until smooth)
• 0.5 teaspoon Salt (or a little less, to taste)
• to taste Freshly ground black pepper

Instructions

1. Prepare potatoes and onion

   Peel the potato, slice the potato and onion with a mandolin to about 1/5 inch thick, then cut the slices into quarters or halves so they cook faster.

   Time: PT7M

2. Heat oil

   Place the 10‑inch skillet over medium heat and add 2 Tbsp oil. Heat until the oil shimmers but does not smoke.

   Time: PT2M

   Temperature: medium

3. Sauté potatoes and onions

   Add the sliced potatoes and onions to the pan, toss to coat with oil, and cook for about 13 minutes, flipping and stirring every 3‑4 minutes. Adjust heat between medium and medium‑high as needed. Test potatoes with a fork; they should be tender and the onions golden brown.

   Time: PT13M

   Temperature: medium to medium-high

4. Remove potatoes and onions

   Using a strainer or slotted spoon, scoop the cooked potatoes and onions out of the pan, reserving the oil in the skillet for later.

   Time: PT1M

5. Beat eggs and combine

   Crack the 3 eggs into a mixing bowl, beat until smooth, then add the sautéed potatoes and onions, ½ tsp salt, and freshly ground pepper. Stir gently to combine.

   Time: PT3M

6. Rest the mixture

   Cover the bowl and let the egg‑potato mixture sit for 18 minutes. This helps the potatoes absorb the egg and improves texture.

   Time: PT18M

7. Start cooking the omelette

   Return the skillet to the stove, add the reserved 1 Tbsp oil, and heat over medium. Pour the rested mixture into the pan, spreading it into an even layer.

   Time: PT1M

   Temperature: medium

8. Set the first side

   Cook for about 1 minute until the edges begin to set, then reduce heat to medium‑low and continue cooking for 2‑3 minutes. The top should still be slightly runny.

   Time: PT3M

   Temperature: medium‑low

9. Flip the omelette

   Loosen the edges with a spatula, place a plate over the pan, and carefully invert the omelette onto the plate. Then slide it back into the skillet, uncooked side down.

   Time: PT2M

10. Finish cooking

    Cook the flipped side over medium‑high heat briefly until the bottom is lightly golden, then lower to medium‑low and cook another 2 minutes until the center is set but still moist. Flip once more if desired for a uniform color.

    Time: PT4M

    Temperature: medium‑high then medium‑low

11. Serve

    Slide the finished omelette onto a serving plate and enjoy warm or at room temperature.

    Time: PT1M

Nutrition Facts

Calories

480

Protein

22 g

Carbohydrates

36 g

Fat

29 g

Fiber

4 g

Ingredient Substitutions

• Instead of Medium waxy potato (Yukon Gold or red): Russet potato, Sweet potato
• Instead of Medium onion: Shallot, Leek
• Instead of Neutral cooking oil (vegetable or canola): Olive oil, Butter
• Instead of Large eggs: Egg whites, Plant‑based egg replacer
• Instead of Salt: Sea salt, Kosher salt
• Instead of Freshly ground black pepper: White pepper

Equipment Needed

• 10‑inch non‑stick skillet
• Mandolin slicer
• Cutting board
• Chef's knife
• Mixing bowl
• Whisk or fork
• Strainer or slotted spoon
• Spatula
• Plate (for flipping)

Critical Steps — Do Not Skip

• Properly slice and quarter the potatoes and onion for even cooking.
• Cook potatoes and onions until tender and caramelized.
• Allow the egg‑potato mixture to rest for 15‑20 minutes.
• Achieve the initial set on the first side before flipping.
• Flip the omelette safely and finish cooking without over‑drying.

Chef Tips from the Video

• Add a pinch of smoked paprika or fresh herbs (parsley, chives) to the egg mixture for extra flavor.
• For a richer taste, substitute half of the oil with butter.
• Use a silicone spatula for gentle lifting and flipping.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet or microwave.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Sauté the potatoes and onions a few hours earlier and keep them refrigerated; reheat briefly before adding to the egg mixture.
• Beat the eggs and store them covered in the fridge for up to 24 hours; add the potatoes just before cooking.