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