Hearty, fluffy, and wonderfully fragrant, this potato omelet with vegetables and gooey cheese is the sort of breakfast that feels complete from the first bite. Golden cubes of potato, sweet bell pepper, juicy tomato, and a generous handful of cheese turn a simple skillet omelet into a proper everyday dish.
Ingredients
- Potatoes — 300g (10.6 oz)
- Eggs — 4
- Milk — 60ml (1/4 cup)
- Hard cheese — 80g (2.8 oz)
- Bell pepper — 1/2
- Tomato — 1
- Green onions — 2
- Garlic — 1 clove
- Butter — 10g (2 tsp)
- Vegetable oil — 1 tbsp
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Sweet paprika — 1/2 tsp
- Fresh herbs (dill, parsley) — 2 tbsp
How to prepare
- Peel the potatoes and cut them into small cubes. Dice the pepper and tomato, slice the green onions into rings, and finely chop the garlic. Grate the cheese on the coarse side of a grater.
- Warm a 24 cm (9.5 in) skillet over medium heat. Melt the butter and add the oil. Add the potatoes, season with a pinch of salt, and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden.
- In a bowl, whisk the eggs with the milk until smooth. Add the salt, black pepper, and paprika.
- Add the bell pepper, tomato, green onions, and garlic to the potatoes. Cook for another 2–3 minutes so the vegetables soften slightly and become more fragrant.
- Spread the vegetables evenly across the skillet, reduce the heat to low, and pour in the egg mixture. Sprinkle the grated cheese and some of the chopped herbs over the top.
- Cover with a lid and cook for 6–8 minutes, until the omelet is set. The center should feel springy, and the cheese should be melted.
- Optional for a golden top: place the skillet, if oven-safe, under the broiler for 2–3 minutes or in an oven at 180°C (356°F) for 4–5 minutes.
- Let the omelet rest for 1–2 minutes, finish with the remaining herbs, cut into portions, and serve hot.
Nutritional value (per serving)
| Item | Amount |
|---|---|
| Calories | 375 kcal |
| Protein | 18 g |
| Fat | 23 g |
| Carbohydrates | 24 g |
| Fiber | 3 g |
| Sugars | 5 g |
| Sodium | 700 mg |
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Tips and variations
- Skillet and heat: cook over the lowest heat, covered, so the omelet stays fluffy and doesn’t catch on the bottom.
- Pan size: a 22–24 cm (8.5–9.5 in) skillet is ideal; the omelet will cook evenly and stay moist.
- Cheese: Gouda, Russian-style cheese, Maasdam, or Cheddar all work well. For extra stretch, add 30–40g (1–1.4 oz) of mozzarella.
- Without milk: replace the milk with water or 2–3 tbsp of 10–20% cream to keep the texture tender.
- Add-ins: try mushrooms, spinach, ham, corn, or cooked peas. If using juicy vegetables, soften them first so the omelet doesn’t turn watery.
- Pre-cooked potatoes: leftover boiled or roasted potatoes work beautifully — just reduce the frying time to 3–4 minutes.
- For heat: a pinch of chili or smoked paprika adds a little kick and a gentle smoky note.
Frequently asked questions
Can I make the omelet entirely in the oven?
Yes. Transfer the sautéed potatoes and vegetables to an 20×20 cm (8×8 in) baking dish, pour over the egg mixture with the cheese, and bake at 180°C (356°F) for 15–18 minutes, until the center is set.
How do I make the omelet fluffier?
Whisk the eggs with the milk well until lightly foamy, cook over very low heat under a lid, and don’t lift the lid for the first 5–6 minutes.
What can I use instead of milk?
Water, 2–3 tbsp of 10–20% cream, or unsweetened plant milk such as oat, almond, or soy all work well.
Can I leave out the cheese?
Yes, but add a pinch of turmeric for color and a little more herbs for flavor. If you like, add 1–2 tbsp of sour cream for extra richness.
Which vegetables should not be added raw?
Very watery vegetables, such as zucchini, are best sautéed first or squeezed dry; otherwise, the omelet can become soggy.