French Potato Omelet

French Potato Omelet

(2 servings)    Printable Version
  • 3 large eggs
  • 1/2 small potato - peeled and diced (1/4 inch cubes)
  • 2 teaspoons butter
  • 1 or 2 teaspoons chopped parsley
  • 1 pinch salt
  • pepper - to taste
In a medium fry pan over medium-high heat, melt the butter and saute the potatoes until lightly browned.

In a medium bowl, beat the eggs. Stir in parsley and salt and pepper.

Reduce stove-top heat to medium and pour egg mixture over the potatoes. When the eggs are almost completely set, carefully fold the omelet.

If you'd like to Americanize your French omelet, add a slice of American cheese, before folding.

Remove pan from heat and allow to set and finish cooking for one minute.

Transfer to a serving platter and garnish with additional parsley.

In France, this dish goes by the name "L'Omelette Parmentier" - a pretty fancy name for a basic potato omelet.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of French Potato Omelet?
Overall Average Rating = 5 (out of 5)
Based on 24 votes.

View all 25 comments for this recipe.

From Potato Critic

Please don't just say it's a fancy name for such a simple dish! There is a story behind Parmentier.

Comment submitted: 7/7/2018 (#20592)

From YUM!!
Rating (out of 5):  

Really liked it. Yum!

Comment submitted: 12/8/2017 (#20457)

From LIBRA 77
Rating (out of 5):  

I added cheese and mushroom also. It was nice.

Comment submitted: 9/14/2015 (#19548)

From Needs Bacon
Rating (out of 5):  

It was okay. Would have been better with some crumbled bacon mixed in.

Comment submitted: 11/10/2014 (#19102)

From katherine
Rating (out of 5):  

You can even grate the potato and use it.

Comment submitted: 6/26/2014 (#18911)

From susmitha
Rating (out of 5):  

Super :) I am loving it!

Comment submitted: 11/20/2013 (#17167)

From Allie T.
Rating (out of 5):  

I love it! It's my favorite breakfast. It's even better if you saute 2 Tablespoons of chopped onion in with the diced potato.

Comment submitted: 7/5/2013 (#16119)

Official Member: Team BreakfastFrom dharmendra (Team Breakfast Member)
Rating (out of 5):  

This is my current favorite breakfast. I love this!

Comment submitted: 2/22/2013 (#15210)

From vince
Rating (out of 5):  

Sprinkle the omelet with Parmesan right before serving and it's perfect. Thanks!

Comment submitted: 7/16/2012 (#14159)

From hailey k.
Rating (out of 5):  

Really good. I think I could do this every morning.

Comment submitted: 4/14/2012 (#13791)

From Ninomar
Rating (out of 5):  

I made it tonight and it was delicious. I added chopped garlic and pepper. Thanks for the recipe.

Comment submitted: 3/21/2012 (#13703)

From DeejaySpaniel
Rating (out of 5):  

When I flipped mine, it didn't work properly, and it sort of collapsed. So I got frustrated and scrambled it. But, it makes a super delicious scrambled omelet!

Comment submitted: 2/25/2012 (#13573)

From p.j. shante
Rating (out of 5):  

I agree with previous comment... make sure the potato pieces are very small (they'll cook faster that way too). The simple flavors are so nice that you don't need any cheese.

Comment submitted: 12/27/2011 (#13362)

From freespin
Rating (out of 5):  

Cut up the potatoes very small and make sure they're tender. Better to be tender than browned. If done right, this is a really good dish.

Comment submitted: 10/27/2011 (#13086)

From heidi
Rating (out of 5):  

Loved it!! I didn't really miss the cheese, but I could see how it'd be good with cheese too... next time.

Comment submitted: 2/13/2011 (#12123)

From Lingo76fav677
Rating (out of 5):  

With two pieces of cheese... this recipe is EXCELLENT!

Comment submitted: 1/28/2011 (#12015)

From seemu
Rating (out of 5):  

Wow. Really fantastic. By Seema

Comment submitted: 5/29/2010 (#10576)

From Robin88
Rating (out of 5):  

Simple and good. I didn't even miss the cheese.

Comment submitted: 12/5/2009 (#9162)

Official Member: Team BreakfastFrom Rolon (Team Breakfast Member)
Rating (out of 5):  

This is excellent... thank you!

Comment submitted: 10/5/2009 (#8795)

From steph
Rating (out of 5):  

good =)

Comment submitted: 5/8/2009 (#8077)

View all 25 comments for this recipe.

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