Two-Potato Omelette

Here’s to a luxurious morning treat! As with many of my preferred breakfast creations, this is not a low-calorie food, but I sure did enjoy it!


3 eggs
a splash of milk
half a potato
half a sweet potato
about one quarter of a white or yellow onion
approximately 7 slices of extra sharp cheddar cheese
1 tablespoon of butter
1 tablespoon of olive oil
salt and pepper to taste


Cutting board in actionCut thin slices from your potato and your sweet potato. If you have a mandolin, this is a great job for it. I haven’t got one, so I just sliced the tubers by hand.

Heat up some olive oil in a saute pan or skillet and add the potato and sweet potato slices. Saute them, flipping them occasionally, until they begin to brown.

Chop the onion. Select the pan that you will ultimately cook the omelette in. I used a 10-inch cast iron pan, and that worked great. In that pan, saute the onion in a small amount of oil — cooking it until it begins to turn translucent.

Slice your cheddar.

In a small bowl or Pyrex measuring cup, whisk together the three eggs and the splash of milk. If you like a light, fluffy omelette, this is your chance to introduce air bubbles into the eggs.

When the potato slices and the onion are properly cooked, pour the sauteed onion into the pan with the potatoes. Now, put your tablespoon of butter into your omelette-cooking pan, and put that pan on medium-high heat. When the pan is well-heated, pour the egg mixture into the pan. You should have your pan hot enough that the bottom layer of the eggs cooks immediately.

With a plastic or wooden spatula, carefully pull back the edges of your omelette while tipping the pan so that all the remaining liquid egg flows onto the exposed surface of the pan. You want all the egg to be fully cooked.

Now, cover one half of the omelette with the potato slices, the sweet potato slices, and the cheddar slices. Then sprinkle salt and black pepper across the surface of the omelette.

You shouldn’t have to wait long before you fold the plain-egg half of the omelette up over the topping-tastic half. I do this with the aide of a spatula and a fork.

Once you’ve folded your omelette, let it cook for just a few more seconds to melt the cheese. Then turn the heat off, cut the omelette in half (assuming you are serving two people), and eat!

Well, I suppose I do like to garnish the top of the omelette with something. Perhaps an extra slice of sweet potato. Perhaps some chives or scallions. Perhaps a slice of cheese. Express yourself.

Leave a Comment