Feta & Potato Omelet

We could eat this four ingredient Feta & Potato Omelets every day. It is one of our favorite breakfast recipes because nothing beats the combination of potatoes and feta for us (). This is such a simple omelet recipe to whip up and a great way to switch up your breakfast eggs routine. We like to boil the potato the night before so it’s ready for the morning. It takes just minutes to make and even less time to devour!

What stands out

If you’re in an egg rut, our Feta & Potato Omelet is the way to spice things up! The eggs are fluffy and light and the potato-feta combo is creamy and smooth with a nice salty flavor. If you have the potatoes boiled from the night before, making this in the morning becomes simple!

⭐⭐⭐⭐⭐

Yummy. Just yummy.

– Roomina Merali

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Yellow Potato: Waxy yellow potatoes have the best texture IMHO.

Salt: Always season your cooking water generously with salt. Here, the boiled potatoes cook in salted water. We don’t use salt in the eggs, as the feta lends enough saltiness.

Eggs: Opt for the highest quality eggs that fit your budget. We love the rich, orange yolks of pasture-raised eggs.

Olive Oil: Our cooking oil of choice is olive oil. It lends a subtle flavor that complements the feta and potato. Butter or a neutral oil, like avocado oil, is fine too.

Feta: Promise us you’ll make the cook proud and buy whole feta sold in brine! Pre-crumbled feta is dry and lacks flavor.

Kitchen tip

Whisk the eggs for at least 30 seconds with a fork before adding them to the hot pan. We cook the egg on medium-low heat for only a minute or so on each side so they don’t get dark and stay light and fluffy.

Swaps

1. We like using olive oil or butter, but feel free to use a neutral oil.
2. Experiment with different cheese options in this omelet, such as goat cheese or your favorite dairy-free cheese alternative.
3. Feel free to add an extra pinch of salt to the eggs. We found that we didn’t need it, as the potatoes and feta were salty enough.
4. Adding in some fresh spinach or chopped chives into the omelet while it cooks would be.

Serve it with

• Serve this Feta & Potato Omelette with your favorite breakfast protein such as bacon, turkey bacon or our Homemade Breakfast Sausage Recipe.
• A fresh side salad like our Greek Feta Salad or Simple Green Salad would go well with this Feta & Potato Omelette.
• Serve this omelette with homemade pancakes or French toast for brunch.

Questions

how do you make fluffy eggs?

Whisk the eggs for at least 30 seconds with a fork before adding them to the hot pan. We cook the eggs on medium-low heat for only a minute or so on each side so they don’t get dark and stay light and fluffy.

How do we know the egg is ready to flip?

Make sure the sides of the omelet can fully lift off the pan and the egg is almost fully cooked (not runny) before flipping it over with a mark spatula. You can flip it over to one side or you can also flip it over on both sides to meet in the middle. If it breaks, don’t worry, this Feta & Potato Omelet will be regardless.

can this omelet recipe be made dairy-free?

This omelet can easily be made dairy-free by using your favorite dairy-free cheese alternative instead of feta.

What other cheese varieties can we use in this recipe?

Experiment with different cheese options, such as crumbled feta, goat cheese or grated cheese like Manchego or cheddar.

What is the secret to a good omelet?

A few essentials to a great omelet: whisking the eggs for at least 30 seconds to help them get fluffy. Maintaining a medium-low heat to prevent scorching. Using a mark nonstick pan or using our technique to a strong make any pan nonstick.

what are the best ingredients to put in an omelet?

There is no wrong answer. Most vegetables are in omelets: onions, bell pepper, zucchini, tomatoes, spinach, and any variety of potatoes. All kinds of cheese and meat can be as well. Oil-packed sun-dried tomatoes, pitted olives, and capers are also.

Ingredients

Makes 1 servings

• salt, for the water
• 1 yellow potato, peeled and cut into wedges
• 2 large eggs
• ½ tablespoon olive oil, or butter
• 2 tablespoons feta cheese, sliced or crumbled

Equipment

• Nakiri Knife
• Cutting Board
• Large Pot
• Ceramic Pans
• Mixing Bowls
• Slotted Spatula

Method

1. Bring a large pot of salted water to a boil. Add the potatoes and cook for about 5 minutes, or until fork-tender. Drain and let them cool a bit.
2. In a pan over medium-low heat add the olive oil. Whisk the eggs in a bowl with a fork for about a minute. Pour into the warm pan and swirl around a bit so the eggs evenly coat the bottom of the pan. Let cook for about 30 seconds–1 minute.
3. Arrange 3–4 slices of potato and the feta on one side of the omelet.
4. Once the sides of the omelet begin to fully lift off the pan and the egg is almost cooked, flip the un-topped side of the omelet over the side containing toppings. Let the omelet cook for another minute, then serve, and enjoy.

Kitchen notes

• Make Ahead: You can boil the potatoes the night before, refrigerate them, and then use them in your morning omelet.
• Trouble-Shooting: Omelets can be challenging to cook because they are delicate and can easily rip when flipping and shaping them. They don’t have to look perfect to taste delicious.
• Garnish with Style: A garnish of a single fresh herb sprig goes a long way in elevating the presentation of a omelet. We like to garnish ours with a few fresh oregano or thyme leaves.