Description
A delicious and easy-to-make potato omelet perfect for gluten-free diets.
Ingredients
Scale
- 3 gold potatoes (about 12 ounces or 340 grams), peeled and cut into 1/2-inch cubes
- 6 large eggs
- 1 to 2 green onions, sliced into rounds
- 1 to 2 garlic cloves, minced
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- Kosher salt, to taste
- 11/2 teaspoon coriander
- 11/2 teaspoon Aleppo pepper
- 1/21/2 teaspoon sweet paprika
- 1/41/2 teaspoon turmeric
- Extra virgin olive oil, for cooking
- 11/2 teaspoon baking powder, optional
Instructions
- Cook & Keep It Simple: Start by heating extra virgin olive oil in a 10-inch cast iron skillet over medium heat. Add the diced potatoes and cook until they are tender and slightly golden, about 10 minutes. You will know they are ready when they feel soft and fragrant. Keep an eye on them to avoid burning, as that can ruin the flavor.
- Mix & Blend It Right: In a mixing bowl, whisk together the eggs, a pinch of salt, and baking powder (if using). This mixture should look light and airy. Ensure that the egg mixture is combined well so that it cooks evenly, which helps to achieve a fluffy texture.
- Combine & Cook Gently: Pour the egg mixture over the cooked potatoes in the skillet, gently stirring just enough to combine them. As you do this, you will see the edges of the egg beginning to set and the delightful aroma filling your kitchen. Avoid stirring too aggressively, as you want to keep the lovely potato pieces intact.
- Finish & Let It Set: Allow the omelet to cook on low heat until the top is just set but still has a slight jiggle, which usually takes about 5 minutes. Avoid overcooking, as this can make the omelet rubbery. If the top looks dry, it is time to remove it from the heat.
- Slice & Serve Up: Once it has cooled enough to handle, slice the omelet into wedges. The golden crust should feel firm yet tender as you cut through. Serving the omelet warm ensures that you catch all those delicious flavors, but waiting too long could dry it out.
Notes
- Storage Tips: Store in an airtight container in the fridge for 3 to 4 days.
- Expert Tips: Salt the eggs before cooking them to help retain moisture and enhance flavor.
- To achieve a fluffier texture, consider adding a1/2 teaspoon of baking powder to the egg mixture before cooking.
- If the eggs seem runny after baking, check your oven temperature; it may need to bake a bit longer for solidifying.
- When cutting potatoes, aim for 1/2-inch cubes to ensure they cook evenly and quickly.
- If your garlic burns while cooking, try lowering the heat and stirring the potatoes frequently to maintain a golden color.
- Reheating Instructions: To reheat, place the omelet in a skillet over low heat until warmed through, about 5 minutes.
- Serving Suggestions: Serve with a fresh Mediterranean salad or pair with lemon-garlic sautéed asparagus. Grilled zucchini salad would also complement this dish nicely.
- Recipe Variations: Incorporate spinach for added nutrients or add feta cheese for a richer flavor. You may also substitute the herbs with cilantro for a different taste.
- Ingredient Notes: If you do not have gold potatoes, russet or sweet potatoes can be substituted in equal measure.
Nutrition
- Serving Size: 1 slice
- Calories: 176.2
- Sugar: 1g
- Sodium: 78.9mg
- Fat: 9.1g
- Saturated Fat: 2.1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16.4g
- Fiber: 2.4g
- Protein: 7.7g
- Cholesterol: 163.7mg