Potato Omelette

To make a delicious potato omelette, the beginning of the recipe is essential. The first step is to ensure you have quality potatoes available. Choose floury potatoes that cook well, and peel them. After peeling the potatoes, you can cut them into thin, small slices, about 3-4 millimeters thick, to achieve a pleasant texture in the end.

In a deep frying pan, add enough oil to cover the bottom of the pan in an even layer. Heat the oil over medium heat. When the oil is hot enough, add the potato slices. Fry them until they become soft, but do not leave them too long, as you do not want them to become crispy, just to soften slightly. In the end, they should have a light golden hue, but not completely browned.

While the potatoes are frying, you can take care of the eggs. In a bowl, crack a few eggs, depending on how many servings you want to prepare. Whisk the eggs with a whisk or a fork until they become frothy. Add salt to taste and, if desired, you can also add spices like pepper, paprika, or herbs, which will enhance the flavor of the dish.

Once the potatoes are fried, remove them from the pan and drain them well of excess oil. Then, add the potatoes to the bowl with the beaten eggs. Mix everything carefully so that the potato slices are evenly coated in the egg mixture. If you want a finer texture, you can add a little milk, which will help to homogenize the composition.

If you prefer to feel the pieces of potatoes in the omelette, mix gently, without completely crushing the potatoes. Now, it’s time to put the mixture back into the pan. Make sure the pan is well heated, and the oil is still present to prevent sticking. Fry the omelette over medium heat, being careful to flip it halfway, so that it browns evenly on both sides. When it becomes golden and fluffy, it is ready to be served. You can garnish it with fresh herbs, such as parsley or dill, for an extra touch of flavor. This potato omelette is perfect for breakfast or a quick dinner, offering a comforting taste and a pleasant texture.