Earl's Potato Omelette

This potato omelette is closer to a Spanish tortilla than a French-fold omelette. Sliced boiled potatoes and sauteed onions get mixed with beaten eggs right in the skillet and cooked flat until firm throughout. It’s rustic, filling, and the kind of breakfast that fuels a whole morning.

Boil the potatoes ahead of time. Using pre-cooked potatoes means they just need to warm through and pick up a little color in the skillet rather than cooking raw, which would take forever and leave you with overcooked eggs.

The onions go in first until they’re soft and translucent. Then the sliced potatoes join, get seasoned, and the beaten eggs pour over everything. Turn the mixture a few times with a spatula to distribute the eggs evenly through the potatoes and onions, then let it set on medium heat until firm.

Kitchen Tips

• Slice the boiled potatoes about ¼ inch thick. Too thin and they fall apart, too thick and you get big potato chunks that don’t bind with the eggs.
• Medium heat is key. High heat sets the bottom before the eggs on top cook through. Low and slow gives you an evenly cooked omelette all the way through.
• Let it rest for a couple of minutes in the skillet before sliding it onto a plate. The residual heat finishes the top.

Variations

• Add diced bell peppers and a pinch of smoked paprika for a Spanish-inspired version.
• Fold in shredded cheddar or crumbled goat cheese while the eggs are still setting.
• Top with hot sauce or salsa for a Tex-Mex breakfast spin.