Giant Crispy Potato Omelette - Bravabod
Recipes

Giant Crispy Potato Omelette

Valentina

This is a beloved, simple recipe passed down from my Sicilian grandmother. Crispy pan-fried potatoes are covered with a light layer of whisked eggs, salt, and parsley, then cooked to golden-brown omelette perfection. Unlike most omelettes, this one is not too eggy - it has a perfect balance with the layer of tender potatoes. The trick here though, is in the art of the flip. It's a technique that takes a little practice to master, but it's not hard if you don't overthink it. Enjoy this as a light brunch, or stuffed into a sandwich for an ultra comforting meal.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 2-3 days


Shopping List
  • 2 medium-sized Yukon gold potatoes
  • 3 large eggs
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • high-heat vegetable oil, for frying (such as grapeseed oil)

Instructions
  1. Step 1: Thinly slice the potatoes to 1/4 inch thick. Set aside.
  2. Step 2: Pour a thin layer of cooking oil into a wide frying pan over medium-high heat. When the oil is hot, add the potato slices in a single layer. You may need to do this in two batches. Sprinkle half of the salt over the potatoes. Fry the potatoes in the oil, flipping as needed. Cook for about 10 to 15 minutes total, or until cooked and golden brown on both sides.
  3. Step 3: Transfer the cooked potatoes from the pan and place on a paper-towel lined plate. Repeat this process with the remaining potato slices, replacing the oil as needed.
  4. Step 4: Whisk the eggs and parsley in a bowl. Set aside.
  5. Step 5: Heat a frying pan over medium-high heat. Add a small spoonful of oil to coat the pan. Add all of the fried potatoes, spreading them evenly across the pan. Pour the beaten eggs evenly over the potatoes. Do not stir. Cook until the eggs are well-cooked on one side, about 3 to 4 minutes.
  6. Step 6: To flip the omelette, gently slide the omelette face-up onto a large plate. With the plate in one hand, and the pan in the other, carefully cover the plate with the overturned pan and flip the plate over onto the pan in one quick motion. The uncooked side should now be face-down on the frying pan. Cook for 3 to 5 minutes on the uncooked side, or until cooked through.
  7. Serve: Slide the omelette out onto a plate and enjoy.
Nutrition

This is a beloved, simple recipe passed down from my Sicilian grandmother. Crispy pan-fried potatoes are covered with a light layer of whisked eggs, salt, and parsley, then cooked to golden-brown omelette perfection. Unlike most omelettes, this one is not too eggy - it has a perfect balance with the layer of tender potatoes. The trick here though, is in the art of the flip. It's a technique that takes a little practice to master, but it's not hard if you don't overthink it. Enjoy this as a light brunch, or stuffed into a sandwich for an ultra comforting meal.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
  • 1 medium-sized white sweet potato
  • 3 large eggs
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • high-heat vegetable oil, for frying (such as grapeseed oil)

Instructions
  1. Step 1: Thinly slice the potatoes to 1/4 inch thick. Set aside.
  2. Step 2: Pour a thin layer of cooking oil into a wide frying pan over medium-high heat. When the oil is hot, add the potato slices in a single layer. You may need to do this in two batches. Sprinkle half of the salt over the potatoes. Fry the potatoes in the oil, flipping as needed. Cook for about 10 to 15 minutes total, or until cooked and golden brown on both sides.
  3. Step 3: Transfer the cooked potatoes from the pan and place on a paper-towel lined plate. Repeat this process with the remaining potato slices, replacing the oil as needed.
  4. Step 4: Whisk the eggs and parsley in a bowl. Set aside.
  5. Step 5: Heat a frying pan over medium-high heat. Add a small spoonful of oil to coat the pan. Add all of the fried potatoes, spreading them evenly across the pan. Pour the beaten eggs evenly over the potatoes. Do not stir. Cook until the eggs are well-cooked on one side, about 3 to 4 minutes.
  6. Step 6: To flip the omelette, gently slide the omelette face-up onto a large plate. With the plate in one hand, and the pan in the other, carefully cover the plate with the overturned pan and flip the plate over onto the pan in one quick motion. The uncooked side should now be face-down on the frying pan. Cook for 3 to 5 minutes on the uncooked side, or until cooked through.
  7. Serve: Slide the omelette out onto a plate and enjoy.
Nutrition

This is a beloved, simple recipe passed down from my Sicilian grandmother. Crispy pan-fried kohlrabi stands in for starchy potatoes and are covered with a light layer of whisked eggs, salt, and parsley, then cooked to golden-brown omelette perfection. Unlike most omelettes, this one is not too eggy - it has a perfect balance with the layer of tender kohlrabi. The trick here though, is in the art of the flip. It's a technique that takes a little practice to master, but it's not hard if you don't overthink it.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
  • 2 cups kohlrabi, peeled and sliced
  • 3 large eggs
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • high-heat vegetable oil, for frying (such as grapeseed oil)

Instructions
  1. Step 1: Peel the kohlrabi well to remove the tough outer layer. Slice the kohlrabi into 1/4 inch thick slices, about 2 inches long.
  2. Step 2: Pour a thin layer of cooking oil into a wide frying pan over medium-high heat. When the oil is hot, add the kohlrabi slices in a single layer. You may need to do this in two batches. Sprinkle half of the salt over the kohlrabi. Fry the kohlrabi in the oil, flipping as needed. Cook for about 10 to 15 minutes total, or until cooked and golden brown on both sides.
  3. Step 3: Transfer the cooked kohlrabi from the pan and place on a paper-towel lined plate. Repeat this process with the remaining kohlrabi slices, replacing the oil as needed.
  4. Step 4: Whisk the eggs and parsley in a bowl. Set aside.
  5. Step 5: Heat a frying pan over medium-high heat. Add a small spoonful of oil to coat the pan. Add all of the fried kohlrabi, spreading them evenly across the pan. Pour the beaten eggs evenly over the kohlrabi. Do not stir. Cook until the eggs are well-cooked on one side, about 3 to 4 minutes.
  6. Step 6: To flip the omelette, gently slide the omelette face-up onto a large plate. With the plate in one hand, and the pan in the other, carefully cover the plate with the overturned pan and flip the plate over onto the pan in one quick motion. The uncooked side should now be face-down on the frying pan. Cook for 3 to 5 minutes on the uncooked side, or until cooked through.
  7. Serve: Slide the omelette out onto a plate and enjoy.
Nutrition

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Giant Crispy Potato Omelette

PT30M 2 medium-sized Yukon gold potatoes 3 large eggs 1/4 cup fresh parsley, chopped 1/2 teaspoon salt high-heat vegetable oil, for frying (such as grapeseed oil) Gluten Free Paleo Low-Carb 2 Servings Ingredients:

2 Servings

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