Chicken breast and potato omelette
If I have a few eggs, some leftover chicken breast, and potatoes, I usually choose this omelette. I've made it many times, especially when I don't feel like complicated recipes and want to use what I already have in the fridge. It's good for breakfast but also for a quick dinner. There's nothing sophisticated about it, just pure taste and readily available ingredients.
Quick Info
Total time: approx. 35 minutes
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 2
Difficulty: easy
Recipe type: breakfast or quick meal
Ingredients
3 small potatoes, boiled and peeled
3 eggs
1 onion (white or red)
1 garlic clove
6 tablespoons olive oil
100 g chicken breast
salt
pepper
2 sprigs of fresh parsley
Preparation method
1. Cut the chicken breast into small cubes. Place it in a large skillet with 2-3 tablespoons of olive oil and sprinkle with a little salt and pepper. Fry until the meat turns white and starts to brown, about 4-5 minutes. If using a non-stick pan, it won't stick.
2. Chop the onion and the garlic clove finely. Add them to the chicken when it has lightly browned. Sauté everything together over medium heat for another 2-3 minutes until the onion softens and smells pleasant.
3. Cut the boiled potatoes into small cubes. Add them to the skillet with the meat and onion. Gently mix to avoid breaking them too much, then let it cook for another 2-3 minutes over medium heat to get a slight fried flavor.
4. Beat the eggs well in a bowl with a little salt. Finely chop the parsley and add it to the eggs.
5. Pour the beaten eggs over the mixture in the skillet. Let it cook on low heat without stirring until it starts to set around the edges and firm up underneath. This takes about 5 minutes.
6. Using a wide spatula, flip the omelette to the other side. If it's too large to flip whole, you can cut it in half. Let it cook for another 2-3 minutes until the egg is cooked on the other side.
7. Transfer to a large plate. I usually serve it with a simple salad or a few pickled cucumbers if I have them in the fridge.
Why I make this recipe often
It uses common ingredients, is quick to make, and is quite filling. The omelette with meat and potatoes is satisfying and fits well when you don't want to cook much. It's also a good way to use leftover chicken breast or boiled potatoes from another meal.
Tips and variations
Tips
The potatoes can be boiled in advance, even a day before. If you already have them cold, add them in step 3 and continue with the recipe as usual.
Fresh parsley adds flavor, but if you don’t have it, the omelette will still turn out good without it.
Don’t fry the meat on too high heat to avoid drying it out.
Substitutions
You can use another part of the chicken or even turkey, cut into small pieces.
Olive oil can be replaced with sunflower oil.
If you don’t have red onion, any white onion works just as well.
Variations
You can add a bit of bell pepper in the step with the onion if you have it.
If you like it spicier, add a bit of hot pepper or more pepper.
Anyone wanting a richer omelette can add some grated cheese before flipping the omelette.
Serving ideas
It goes well with mixed salad or pickled cucumbers. The omelette is filling on its own, but a bit of pickles or fresh tomatoes on the side helps.
Frequently asked questions
Do I have to use boiled potatoes, or can I use them raw?
The potatoes are boiled beforehand because otherwise, they won’t cook quickly enough in the skillet. If you put them in raw, the omelette will come out with hard potatoes.
Can I use already cooked chicken breast or leftovers from another meal?
Yes, already boiled or roasted chicken breast works well. Just add it directly in the step with the onion and garlic, just to warm it up and absorb the flavor.
What if the omelette doesn’t flip easily?
If it’s large, you can cut it in half or into quarters with a spatula and flip the pieces one at a time. It doesn’t affect the taste.
Can I add other greens to the omelette?
You can add dill or green onions if you like. It doesn’t change the base recipe, just adds flavor.
Nutritional values
Estimate per serving (for 2 servings of the recipe): approximately 350-400 kcal.
Protein: about 22 g (from chicken and eggs)
Carbohydrates: about 18-20 g (from potatoes and onion)
Fats: around 22 g (mostly from oil and eggs)
These are estimates and depend on the size of the eggs, potatoes, and how much oil is actually used for frying.
Storage and reheating
The omelette is best eaten fresh. If there are leftovers, it can be stored in the fridge for a maximum of one day in a covered container. When reheating, microwave for a few seconds or directly in the skillet on low heat. I do not recommend freezing it as it changes texture.
If I have a few eggs, some leftover chicken breast, and potatoes, I usually choose this omelette. I've made it many times, especially when I don't feel like complicated recipes and want to use what I already have in the fridge. It's good for breakfast but also for a quick dinner. There's nothing sophisticated about it, just pure taste and readily available ingredients.
Quick Info
Total time: approx. 35 minutes
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 2
Difficulty: easy
Recipe type: breakfast or quick meal
Ingredients
3 small potatoes, boiled and peeled
3 eggs
1 onion (white or red)
1 garlic clove
6 tablespoons olive oil
100 g chicken breast
salt
pepper
2 sprigs of fresh parsley
Preparation method
1. Cut the chicken breast into small cubes. Place it in a large skillet with 2-3 tablespoons of olive oil and sprinkle with a little salt and pepper. Fry until the meat turns white and starts to brown, about 4-5 minutes. If using a non-stick pan, it won't stick.
2. Chop the onion and the garlic clove finely. Add them to the chicken when it has lightly browned. Sauté everything together over medium heat for another 2-3 minutes until the onion softens and smells pleasant.
3. Cut the boiled potatoes into small cubes. Add them to the skillet with the meat and onion. Gently mix to avoid breaking them too much, then let it cook for another 2-3 minutes over medium heat to get a slight fried flavor.
4. Beat the eggs well in a bowl with a little salt. Finely chop the parsley and add it to the eggs.
5. Pour the beaten eggs over the mixture in the skillet. Let it cook on low heat without stirring until it starts to set around the edges and firm up underneath. This takes about 5 minutes.
6. Using a wide spatula, flip the omelette to the other side. If it's too large to flip whole, you can cut it in half. Let it cook for another 2-3 minutes until the egg is cooked on the other side.
7. Transfer to a large plate. I usually serve it with a simple salad or a few pickled cucumbers if I have them in the fridge.
Why I make this recipe often
It uses common ingredients, is quick to make, and is quite filling. The omelette with meat and potatoes is satisfying and fits well when you don't want to cook much. It's also a good way to use leftover chicken breast or boiled potatoes from another meal.
Tips and variations
Tips
The potatoes can be boiled in advance, even a day before. If you already have them cold, add them in step 3 and continue with the recipe as usual.
Fresh parsley adds flavor, but if you don’t have it, the omelette will still turn out good without it.
Don’t fry the meat on too high heat to avoid drying it out.
Substitutions
You can use another part of the chicken or even turkey, cut into small pieces.
Olive oil can be replaced with sunflower oil.
If you don’t have red onion, any white onion works just as well.
Variations
You can add a bit of bell pepper in the step with the onion if you have it.
If you like it spicier, add a bit of hot pepper or more pepper.
Anyone wanting a richer omelette can add some grated cheese before flipping the omelette.
Serving ideas
It goes well with mixed salad or pickled cucumbers. The omelette is filling on its own, but a bit of pickles or fresh tomatoes on the side helps.
Frequently asked questions
Do I have to use boiled potatoes, or can I use them raw?
The potatoes are boiled beforehand because otherwise, they won’t cook quickly enough in the skillet. If you put them in raw, the omelette will come out with hard potatoes.
Can I use already cooked chicken breast or leftovers from another meal?
Yes, already boiled or roasted chicken breast works well. Just add it directly in the step with the onion and garlic, just to warm it up and absorb the flavor.
What if the omelette doesn’t flip easily?
If it’s large, you can cut it in half or into quarters with a spatula and flip the pieces one at a time. It doesn’t affect the taste.
Can I add other greens to the omelette?
You can add dill or green onions if you like. It doesn’t change the base recipe, just adds flavor.
Nutritional values
Estimate per serving (for 2 servings of the recipe): approximately 350-400 kcal.
Protein: about 22 g (from chicken and eggs)
Carbohydrates: about 18-20 g (from potatoes and onion)
Fats: around 22 g (mostly from oil and eggs)
These are estimates and depend on the size of the eggs, potatoes, and how much oil is actually used for frying.
Storage and reheating
The omelette is best eaten fresh. If there are leftovers, it can be stored in the fridge for a maximum of one day in a covered container. When reheating, microwave for a few seconds or directly in the skillet on low heat. I do not recommend freezing it as it changes texture.