Breakfast
Crispy Potato Omelet
This crispy potato omelet combines thinly sliced golden potatoes, fluffy eggs, green onions, and melted cheese in one easy skillet. Crispy around the edges and soft and cheesy inside, it’s a simple and satisfying breakfast or brunch made with everyday ingredients.
Ingredients
Instructions
- Peel the potato and slice it as thinly as possible. Thin, even slices cook more quickly and help create the golden, lightly crisp potato layer that forms the base of the omelet.
- Lightly coat a non-stick pan with olive oil and arrange the thin potato slices across the surface. Cook over medium heat until the potatoes begin to soften and develop light golden spots.
- Beat the eggs with a pinch of salt and stir in the chopped green onion. Pour the mixture evenly over the softened potatoes so the egg fills the spaces between the slices.
- Allow the eggs to cook until mostly set, then add the cheese over one side of the omelet. Keep the heat moderate so the bottom becomes golden without burning while the cheese begins to melt.
- Fold the omelet over the cheese and cook for another minute, or until the cheese is melted and the outside is golden. Transfer to a plate and serve immediately while the center is still warm and cheesy.