A crisp golden crust, stretchy cheese, and a tender egg-and-potato base — this skillet potato omelet pizza comes together in about half an hour and makes a hearty breakfast or a fast lunch. With very little washing up and plenty of flavor, it’s made to be cut into wedges and served just like pizza.
Ingredients
- Potatoes — 300g (10.5 oz; 2 medium)
- Eggs — 4
- Milk — 50 ml (3 1/2 tbsp)
- Hard cheese — 100g (3.5 oz), grated
- Onion — 40g (1.4 oz), finely diced
- Garlic — 1 clove
- Dill or other fresh herbs — 10g (about 1/4 cup)
- Vegetable oil — 1 1/2 tbsp
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Sweet paprika — 1/2 tsp
- Cherry tomatoes — 4, optional
How to Make Skillet Potato Omelet Pizza
- Prep the ingredients. Peel the potatoes, onion, and garlic. Grate the potatoes on the coarse side of a box grater and squeeze out any excess moisture in a clean towel.
- Heat half the oil in a 22–24 cm (9–9.5 inch) skillet. Cook the onion for 2–3 minutes until soft.
- Add the grated potato, season with salt and pepper, and sprinkle in the paprika. Cook for 5–6 minutes, stirring, until the mixture is lightly browned and noticeably drier.
- In a bowl, whisk the eggs with the milk, then add the chopped dill and crushed garlic. Stir in two-thirds of the grated cheese.
- Spread the potato mixture evenly across the skillet, reduce the heat to low, and pour over the egg-and-cheese mixture.
- Cover and cook for 6–7 minutes, until the edges are set. If needed, drizzle a little more oil around the rim of the pan.
- Scatter over the remaining cheese and arrange the cherry tomato slices on top. Cover again and cook for another 2–3 minutes, just until the cheese melts.
- For a more bronzed top: place the skillet under the broiler for 1–2 minutes if it’s broiler-safe, or carefully slide the omelet onto a plate, then return it to the pan, cooked side up, for 1 minute.
- Let it rest for 2 minutes, cut into wedges, and serve hot.
Nutritional Value per Serving
| Nutrient | Per serving |
|---|---|
| Calories | ≈ 288 kcal |
| Protein | ≈ 13.5 g |
| Fat | ≈ 17.9 g |
| Carbohydrates | ≈ 15.0 g |
| Fiber | ≈ 2.0 g |
| Sugars | ≈ 2.5 g |
| Sodium | ≈ 600 mg |
Serving and Storage
Serve with a spoonful of sour cream or yogurt, a scattering of fresh herbs, and a simple salad. It also pairs beautifully with pickles or a spoonful of tomato salsa.
- Storage: keep in an airtight container in the refrigerator for up to 2 days.
- Reheating: warm in a dry skillet over low heat, covered, for 3–4 minutes, or in the oven at 160°C (320°F) for 8–10 minutes.
- Toppings: olives, scallions, chili flakes, or sweet corn all work well.
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Tips and Variations
- Skillet: use a nonstick pan or a well-seasoned cast-iron skillet. It helps create a deep golden crust and makes flipping easier.
- Cheese: mozzarella, gouda, cheddar, or a blend all work well. For a sharper finish, add 1–2 tbsp of grated Parmesan.
- Texture: if the potatoes are especially watery, stir 1 tbsp flour or 1 tsp cornstarch into the egg mixture.
- No onion or garlic: replace them with a pinch of granulated garlic and onion powder.
- Vegetarian version: use plant-based milk and vegan cheese, or increase the amount of potato and herbs.
- Spicy version: add a pinch of chili flakes or smoked paprika.
Frequently Asked Questions
- Can I make it in the oven? Yes. Transfer the cooked potato mixture to a 22–24 cm (9–9.5 inch) baking dish, pour over the egg mixture, and bake at 200°C (400°F) for 12–15 minutes until set. Add the cheese and bake for another 3–5 minutes.
- What can I use instead of milk? 10% cream, kefir, unsweetened plant-based milk, or water will all work, though the flavor will be a little softer.
- How do I make it without cheese? Increase the eggs to 5 and add 1 tsp cornstarch — this helps keep the omelet moist and hold its shape.
- It sticks to the pan — what should I do? Make sure the skillet is properly heated, use a bit more oil, and cook over low heat with the lid on. If the pan is old, switch to a good nonstick or well-seasoned cast iron skillet.
- Can I freeze it? It’s not recommended — the potato texture changes after freezing. It’s best kept in the refrigerator for up to 2 days and reheated in a skillet.