Potato Omelet

Category: Side dish


  1. Wash the potatoes and put them in a pot with some water. Cover the pot with a lid, put it on the hob and bring the potatoes to a boil over high heat.

  2. Once they come to a boil, turn down the heat and cook the potatoes for about 20 minutes.

  3. Drain after cooking, quench with cold water, allow to cool slightly and peel. Then slice the potatoes.

  4. Put a pan on the hob with some grease and heat it over medium. Add the potatoes and fry until golden brown, turning several times. Season to taste with the spices.

  5. Peel and finely chop the garlic and onion. After 10 minutes, add to the potatoes in the pan and keep cooking them.

  6. Put the eggs in a bowl and whisk them. Season with salt, pepper and thyme. Pour the egg mixture over the potatoes and let it set.

  7. Once it has set, slide the omelet onto a pan lid and turn it back into the pan. After the other side is nicely browned, take it out and put it on a plate.


Tip: Goes very well with sour cream dip or freshly cooked tomato sauce.



Ingredients (for 4 servings):

750 g potatoes

4 tbsp. olive oil


Pepper, freshly ground

1 onion

1 clove of garlic

5 eggs

½ tbsp. thyme, dried


Appliance: Hob


Nutritional information

Carbohydrates 988 g

Protein 269 g

Fat 421 g


Calories / bread units

Recipe 9066 kcal

Portion 378 kcal

Portion 3.4 BU