Potato Omelette with Cheese, Spinach, and Tomato
Potato Omelette with Cheese, Spinach, and Tomato
Ingredients
- 2 potatoes, medium, thinly sliced into rounds
- 6 large eggs, beaten
- 1 cup shredded cheese, such as mozzarella or cheddar
- 2 cups fresh spinach, roughly chopped or torn
- 1/2 cup tomato, diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the olive oil in a 10-inch non-stick skillet over medium heat. Arrange the thinly sliced potato rounds in a single layer to cover the bottom of the pan. Cook for 10-12 minutes, flipping occasionally, until the potatoes are golden brown and tender. Season lightly with salt and pepper.
⏱️ 12 min
- 2
While the potatoes are cooking, in a medium bowl, whisk together the beaten eggs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 3
Once the potatoes are cooked, pour the beaten egg mixture evenly over the potatoes in the skillet. Reduce the heat to medium-low.
⏱️ 1 min
- 4
Immediately sprinkle the shredded cheese over one half of the omelette. Then, evenly distribute the chopped spinach and diced tomato over the cheese.
⏱️ 2 min
- 5
Cover the skillet with a lid and cook for 8-10 minutes, or until the eggs are set, the cheese is melted, and the spinach and tomatoes have softened. The lid helps to steam the top of the omelette, ensuring it cooks through without burning the bottom.
⏱️ 10 min
- 6
Carefully slide a spatula under the plain half of the omelette and fold it over the half with the fillings. Gently press down to secure. Cook for another 1-2 minutes to ensure everything is heated through.
⏱️ 2 min
- 7
Slide the omelette onto a cutting board. Cut into desired portions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Omelette with Cheese, Spinach, and Tomato
- 2 potatoes, medium, thinly sliced into rounds
- 6 large eggs, beaten
- 1 cup shredded cheese, such as mozzarella or cheddar
- 2 cups fresh spinach, roughly chopped or torn
- 1/2 cup tomato, diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the olive oil in a 10-inch non-stick skillet over medium heat. Arrange the thinly sliced potato rounds in a single layer to cover the bottom of the pan. Cook for 10-12 minutes, flipping occasionally, until the potatoes are golden brown and tender. Season lightly with salt and pepper.
⏱️ 12 min - 2
While the potatoes are cooking, in a medium bowl, whisk together the beaten eggs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 3
Once the potatoes are cooked, pour the beaten egg mixture evenly over the potatoes in the skillet. Reduce the heat to medium-low.
⏱️ 1 min - 4
Immediately sprinkle the shredded cheese over one half of the omelette. Then, evenly distribute the chopped spinach and diced tomato over the cheese.
⏱️ 2 min - 5
Cover the skillet with a lid and cook for 8-10 minutes, or until the eggs are set, the cheese is melted, and the spinach and tomatoes have softened. The lid helps to steam the top of the omelette, ensuring it cooks through without burning the bottom.
⏱️ 10 min - 6
Carefully slide a spatula under the plain half of the omelette and fold it over the half with the fillings. Gently press down to secure. Cook for another 1-2 minutes to ensure everything is heated through.
⏱️ 2 min - 7
Slide the omelette onto a cutting board. Cut into desired portions and serve immediately.
⏱️ 1 min