The Best Easy Potato Omelet (A Simple, Hearty Frittata!)

Hello, my friends, and welcome to a recipe that is the very definition of rustic, wholesome, and deeply satisfying comfort food. If you’re looking for a simple, hearty, and incredibly flavorful meal that is perfect for any time of day, then you are going to fall in love with this Easy Potato Omelet. It’s like a classic Spanish tortilla, but with a beautiful, herby, Middle Eastern twist.

This isn’t just a simple omelet; it’s a complete, one-skillet frittata that is absolutely bursting with flavor. Imagine tender, pan-fried potatoes, seasoned with a warm, aromatic blend of spices like coriander and Aleppo pepper, all baked into a fluffy, golden egg custard that is loaded with fresh dill and parsley. It’s a nourishing, protein-packed, and naturally gluten-free dish that is perfect for a hearty breakfast, a light lunch, or a simple weeknight dinner.

Why You’ll Be Absolutely Obsessed With This Potato Omelet

This is guaranteed to be your new go-to recipe for a simple and satisfying meal.

• Incredibly Hearty & Satisfying: The combination of tender potatoes and fluffy eggs makes for a truly filling and satisfying meal that will keep you energized for hours.
• Packed with Aromatic Flavor: We don’t just use salt and pepper! The warm, fragrant blend of coriander, Aleppo pepper, paprika, and turmeric infuses the potatoes with an incredible, savory, Middle Eastern-inspired flavor.
• A True One-Skillet Wonder: From pan-frying the potatoes to baking the omelet, everything happens in one oven-safe skillet, making for a delicious meal with minimal cleanup.
• Perfect Hot or at Room Temperature: This is a wonderfully versatile dish. It’s fantastic served warm from the oven, but it’s also absolutely delicious sliced and served at room temperature, making it perfect for picnics or packing for lunch.

Gather Your Fresh & Simple Ingredients: What You’ll Need

This impressive frittata comes together with a handful of fresh and flavorful pantry staples.

• Extra virgin olive oil
• 3 gold potatoes (about 12 ounces), peeled and cut into ½-inch cubes
• 1 to 2 green onions, sliced
• 1 to 2 garlic cloves, minced
• Kosher salt
• 1 teaspoon coriander
• 1 teaspoon Aleppo pepper
• ½ teaspoon sweet paprika
• 1/4 teaspoon turmeric
• 6 large eggs
• ½ cup chopped fresh dill
• ½ cup chopped fresh parsley
• ¼ teaspoon baking powder (optional, for extra fluffiness)

Crafting Your Potato Omelet: Step-by-Step Guide

Let’s build this beautiful and delicious one-pan meal. The process is simple, and the results are spectacular.

1. Prep the Oven and Pan-Fry the Potatoes: First, adjust a rack in the middle of your oven and preheat it to 375°F (190°C). In a 10-inch, oven-safe skillet (cast iron is perfect!), heat about 2 tablespoons of olive oil over medium-high heat. Add the cubed potatoes, green onions, and garlic to the hot skillet. Season them with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes, until the potatoes are tender, cooked through, and have some beautiful golden-brown spots.

1. Whisk the Eggs: While the potatoes are cooking, whisk together the eggs in a mixing bowl. Add the chopped fresh dill and parsley, a big pinch of kosher salt, and the optional ¼ teaspoon of baking powder (this is a great trick for an extra fluffy result!).
2. Combine and Start on the Stovetop: Pour the herby egg mixture evenly over the cooked potatoes in the skillet. Let it cook on the stovetop, undisturbed, for about 3 to 4 minutes. You’ll see the edges and the bottom of the omelet begin to set.

1. Finish in the Oven: Carefully transfer the entire skillet to the preheated oven. Bake for about 8 to 10 minutes, or until the eggs are fully cooked through and the top is no longer runny.
2. Serve and Enjoy: Let the potato omelet cool for a few minutes in the skillet before slicing it into wedges. It can be served hot or at room temperature.

Wise Tips for the Perfect Potato Omelet

• Use an Oven-Safe Skillet: The most important tool for a frittata or a baked omelet is a good-quality, oven-safe skillet, like cast iron. This allows you to go seamlessly from the stovetop to the oven.
• The Baking Powder Trick: The optional addition of a little baking powder to the eggs is a fantastic secret weapon. It reacts with the heat to create tiny air bubbles, resulting in an even lighter and fluffier omelet.
• Don’t Burn the Garlic: When you’re pan-frying the potatoes, manage your heat. If the pan seems too hot, turn it down a bit to ensure the garlic becomes fragrant and cooked, not burnt and bitter.
• The Right Potatoes: Gold potatoes are great for this recipe because they are waxy and hold their shape well when cooked. Russet or even sweet potatoes would also be a delicious substitution.

Frequently Asked Questions (FAQ) – Easy Potato Omelet

What is Aleppo pepper? Can I substitute it?
Aleppo pepper is a Syrian chile flake that has a wonderful, moderate heat with a slightly fruity, raisin-like undertone. It’s less spicy than standard red pepper flakes. If you can’t find it, you can substitute with a mix of sweet paprika and a small pinch of cayenne pepper or regular red pepper flakes.

How do I store and reheat leftovers?
Store the cooled omelet in an airtight container in the fridge for up to 4 days. It’s delicious eaten cold or at room temperature. To reheat, you can place a slice in a 350°F oven for about 5 minutes, or gently warm it in the microwave.

What should I serve with this?
This is a fantastic meal on its own, but it’s also wonderful served with a simple green salad, some lemon-garlic sautéed asparagus, or a side of crusty bread.

Conclusion

This Easy Potato Omelet is a true celebration of simple, wholesome, and incredibly flavorful cooking. It’s a versatile and satisfying dish that is sure to become a beloved staple in your recipe collection for breakfast, lunch, and dinner. Enjoy!