Potato Omelet
A comforting vegetarian built around eggs, potatoes and small onion — roughly 60 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the potatoes and cut them into small 1 cm dice, and finely chop the onion.
- Melt the butter in a large non-stick skillet over medium heat, add the potatoes and onion, and cook gently for 12 to 15 minutes, turning often, until the potatoes are tender and lightly golden.
- While they cook, beat the eggs in a bowl with the milk, sugar, and a good pinch of salt and pepper until well blended.
- Spread the cooked potato and onion evenly across the pan, then pour the beaten eggs over them.
- Cook over medium-low heat, gently drawing the set edges toward the centre and tilting the pan so the uncooked egg runs underneath, until the omelet is mostly set.
- When the base is golden and the top is just set, fold the omelet in half or slide it onto a plate; the eggs should be cooked through to at least 71 C (160 F).
- Cut into wedges and serve hot.
You'll use: Frying pan / skillet · Pan · Large pot · Blender
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Potato Omelet take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Potato Omelet vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Potato Omelet is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Tortilla de papas (estilo argentino).jpg by Horacio Cambeiro, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.