OMELETTE RECIPE | HOW TO MAKE POTATO OMELETTE | QUICK AND EASY | TORTANG PATATAS

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients while frozen hash browns save prep time.

eggs

🥗Healthier: flax eggs

💰Cheaper: egg substitute

Flax eggs are a vegan option, while egg substitutes can be more affordable.

green bell pepper

🥗Healthier: red bell pepper

💰Cheaper: canned green chilies

Red bell peppers provide more vitamins, while canned chilies are often cheaper.

chives

🥗Healthier: green onions

💰Cheaper: dried onion flakes

Green onions are fresh and nutritious, while dried flakes are budget-friendly.

Peel and dice the potatoes into small cubes.

Rinse the diced potatoes under cold water and drain.

Heat cooking oil in a skillet over medium heat until shimmering.

Add the diced potatoes and cook, stirring occasionally, until golden brown, about 10-12 minutes.

Season the mixture with salt and black pepper to taste; remove from heat and let cool slightly.

In a bowl, beat the eggs until well combined; season with salt and pepper.

Add the cooled potato mixture to the eggs and mix until evenly combined.

Wipe the skillet clean and add more oil; heat over medium heat.

Pour the egg and potato mixture into the skillet, spreading it evenly.

Cook for about 5-7 minutes until the bottom is set and golden brown.

Carefully flip the omelette using a plate or a large spatula; cook the other side for another 5-7 minutes.

Once cooked through, slide the tortang patatas onto a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens