Cheesy Potato Egg Omelette
Cheesy Potato Egg Omelette
Ingredients
- 1 tablespoon olive oil, or 2 tablespoons, as needed
- 1 small potato
- 3 eggs
- 3 tablespoons cheddar cheese, shredded
- 1/2 jalapeño, thinly sliced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Add 1 to 2 tablespoons of olive oil to a 10-inch non-stick pan and place over medium heat. Allow the oil to heat until shimmering.
⏱️ 1 min
- 2
Using a potato peeler, carefully slice about half of the small potato directly into the hot pan. Aim for thin, even slices that are enough to cover the base of the pan in a single layer.
⏱️ 2 min
- 3
Sprinkle the potato slices with a pinch of salt and pepper. Reduce the heat to low and let the potatoes cook for about 2 minutes, gently stirring or flipping them with a spatula once during this time to ensure even cooking.
⏱️ 2 min
- 4
You can either leave the potatoes as is or gently flip them. Crack the 3 eggs directly over the potatoes in the pan. Using a fork, lightly scramble the eggs in the pan, breaking the yolks and mixing them slightly with the whites. Season the eggs with another pinch of salt and pepper. (Alternatively, you can whisk the eggs with salt and pepper in a separate bowl and then pour them over the potatoes.)
⏱️ 3 min
- 5
Evenly sprinkle the 3 tablespoons of shredded cheddar cheese and the 1/2 sliced jalapeño over the eggs. Cover the pan with a lid to help the eggs cook through and the cheese melt. Cook for 3 to 5 minutes, or until the eggs are set to your desired doneness.
⏱️ 5 min
- 6
Once the eggs are cooked, you can either carefully flip the omelette over to cook both sides, or serve it as is. Using a spatula, you can fold one half of the omelette over the other before transferring it to a plate. Serve immediately with toast, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Potato Egg Omelette
- 1 tablespoon olive oil, or 2 tablespoons, as needed
- 1 small potato
- 3 eggs
- 3 tablespoons cheddar cheese, shredded
- 1/2 jalapeño, thinly sliced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Add 1 to 2 tablespoons of olive oil to a 10-inch non-stick pan and place over medium heat. Allow the oil to heat until shimmering.
⏱️ 1 min - 2
Using a potato peeler, carefully slice about half of the small potato directly into the hot pan. Aim for thin, even slices that are enough to cover the base of the pan in a single layer.
⏱️ 2 min - 3
Sprinkle the potato slices with a pinch of salt and pepper. Reduce the heat to low and let the potatoes cook for about 2 minutes, gently stirring or flipping them with a spatula once during this time to ensure even cooking.
⏱️ 2 min - 4
You can either leave the potatoes as is or gently flip them. Crack the 3 eggs directly over the potatoes in the pan. Using a fork, lightly scramble the eggs in the pan, breaking the yolks and mixing them slightly with the whites. Season the eggs with another pinch of salt and pepper. (Alternatively, you can whisk the eggs with salt and pepper in a separate bowl and then pour them over the potatoes.)
⏱️ 3 min - 5
Evenly sprinkle the 3 tablespoons of shredded cheddar cheese and the 1/2 sliced jalapeño over the eggs. Cover the pan with a lid to help the eggs cook through and the cheese melt. Cook for 3 to 5 minutes, or until the eggs are set to your desired doneness.
⏱️ 5 min - 6
Once the eggs are cooked, you can either carefully flip the omelette over to cook both sides, or serve it as is. Using a spatula, you can fold one half of the omelette over the other before transferring it to a plate. Serve immediately with toast, if desired.
⏱️ 2 min