🥔 Simple Potato Omelet Dish Recipe
This is an easy recipe for the thick, savory potato and egg dish shown in the picture.
What You’ll Need (Typical Ingredients)
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Potatoes: About 2-3 large potatoes (shredded or very thinly sliced).
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Eggs: 6-8 large eggs.
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Carrots: 1-2 carrots (shredded, as seen in the top image).
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Herbs/Greens: Chopped fresh herbs like parsley or chives.
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Cheese: About $1/2$ cup shredded cheese (like mozzarella or cheddar).
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Seasoning: Salt and black pepper.
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Oil: Vegetable or olive oil for cooking.
Step-by-Step Instructions
1. Prepare the Vegetables
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Shred: Peel and shred the potatoes and carrots using a box grater or food processor.
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Cook Potatoes: Place the shredded potatoes in a non-stick pan with a little oil. Cook them over medium heat until they are soft and tender (not necessarily browned). This is the key step!
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Mix: In a large bowl, combine the cooked potatoes, shredded carrots, and chopped herbs. Let this mixture cool slightly.
2. Make the Egg Mixture
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Whisk: In a separate bowl, whisk the eggs until they are fully mixed and slightly frothy.
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Add Flavor: Stir in a generous pinch of salt and pepper.
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Combine: Pour the whisked eggs over the potato and carrot mixture in the large bowl. Stir everything well until the potatoes are completely coated in the egg mixture (this looks like the top picture).
3. Cook the Dish
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Prepare Pan: Lightly grease an oven-safe skillet (about 9-10 inches) and line it with parchment paper for easy removal.
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Pour: Pour the entire egg-potato mixture into the prepared skillet.
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Start Cooking: Cook the mixture on the stovetop over very low heat for about 5-8 minutes until the edges are firm and set, but the top is still runny.
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Add Cheese: Sprinkle the shredded cheese evenly over the top of the frittata.
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Finish: Transfer the skillet to a preheated oven (around $375^\circ\text{F}$ or $190^\circ\text{C}$). Bake for 15-20 minutes until the center is set, the eggs are cooked through, and the cheese is melted and golden brown (like the bottom picture).
4. Slice and Serve
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Cool: Let the dish cool for 5-10 minutes.
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Remove: Use the parchment paper to lift the entire omelet out of the pan and place it on a cutting board or plate.
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Serve: Cut into wedges or squares and enjoy!