Cut potatoes (peeled or unpeeled) into small cubes and cook at medium heat in a covered frying pan in oil for 10 to 15 minutes until browned and tender.

Add finely chopped onion and diced tomato and cook for another 5 to 7 minutes - until onions are soft and translucent.

Beat the eggs with the milk and pour over vegetables in the frying pan. Season with salt and pepper - to taste.

As the omelet cooks, left the outer edges with a spatula so the uncooked egg runs underneath. When the eggs are nearly set, cover the pan and turn heat to low. Let stand 3 or 4 minutes until top is fully set.

Turn out onto a serving plate. As it leaves the pan, you can decide to let it slide onto the plate to serve an open-face omelet or give it a nudge with the lip of the pan to fold it in half.


This omelet is made up of potatoes, onion and tomato. It can be served folded or open-face.

Mr Breakfast would like to thank ymaltsev for this recipe.

Overall Average Rating = 3 (out of 5)

Based on 2 votes.

From Boogs

Rating (out of 5):

Yum! However, I used sweet potatoes instead of ordinary - but what really made it special was to include feta cheese with herbs, cubed - it melted, adding a delicious flavor and the texture and texture. I will certainly make this again. Thank you.

Comment submitted: 5/16/2015 (#19412)



From Rookie

Rating (out of 5):

To be fair, I didn't use onions, and I added some cheese and peppers. It's the potato that killed it for me, and I am a huge potato fan.

Comment submitted: 1/4/2010 (#9385)



From russian lover

Privet. Ya hachu. It;s good and simple. I'll do it again. - Brooklyn, NY Brighton Beach Ruskia

Comment submitted: 2/24/2007 (#1625)

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