Omelet with Browned Potatoes

Ingredients

• Egg2 count (110 g)
• Potato1 medium (180 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)
• Egg White1 count (40 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, wash and dice the potato.

2. 2

   Step 2

   Once the water comes to a boil, add the potato. Let it boil for 8-10 minutes until soft but not falling apart.

3. 3

   Step 3

   At the same time, crack the eggs into a bowl, season with salt and pepper to taste and beat the egg whites.

4. 4

   Step 4

   Place a pan over medium heat. Once heated, pour half of the oil, spread and add the beaten eggs.

5. 5

   Step 5

   Cover and cook over medium-low heat for about 2-4 minutes until slightly set.

6. 6

   Step 6

   Carefully flip the omelet using a spatula, lower the heat and continue cooking for 1-2 minutes. Set aside.

7. 7

   Step 7

   Heat a pan over medium-high heat and once heated, add the rest of the oil.

8. 8

   Step 8

   Add the cooked potatoes and brown for 2 minutes per side over medium heat. Remove and set aside.

9. 9

   Step 9

   You can also brown the potatoes in an air fryer for 10-15 minutes at 356 °F (180 °C).

10. 10

    Step 10

    Season the potatoes with chopped parsley and salt and pepper to taste. Serve with the omelet.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Omelet with Browned Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.