Crispy Potato Omelet
September 15, 2026
Today’s breakfast was a classic Crispy Potato Omelet. It's effortless, rustic, and incredibly satisfying when those potatoes get perfectly golden and crisp. I’m already thinking about variations: next time, I’m planning to whisk a pinch of curry powder into the eggs to give it an extra layer of flavor.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 1 Serving
Directions
1Add the oil to a non-stick pan. Using a vegetable peeler, thinly slice the potatoes directly into the pan and arrange them in an even layer. Season with salt and pepper.
2Cook over medium-low heat for 5-7 minutes, or until golden and crispy underneath. Carefully flip, then pour over the beaten eggs. Cook until the eggs are mostly set; add the mozzarella and fold the omelet in half.
3Continue cooking until the cheese is melted.
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