This easy potato omelet with warm Middle Eastern spices and heaps of fresh herbs is ready in 20 minutes or less! Hearty enough to eat on its own or paired with a salad for some crunch, this baked potato frittata is the perfect anytime meal. Gluten free + dairy free.
A potato frittata with Middle Eastern vibes!
I get a lot of questions about Mediterranean breakfast ideas, and I’m so excited to share my latest: an extra herby potato omelet.
Seasoned with a good dose of parsley and dill, and a foursome of warm spices including Coriander, Aleppo pepper, sweet paprika, and turmeric, this is like a potato frittata but with bold Middle Eastern vibes!
There is no shortage of baked omelet ideas throughout the Mediterranean and the Middle East. This easy recipe is loosely inspired by two earlier ones I love: Kuku sabzi, a Persian omelet that is green with loads of herbs, and Spanish Tortilla, which is a potato omelette that is typically served as a cold tapa to share.
I love the comforting combination of potatoes and eggs, which makes a perfect little meal in 20 minutes or less. Add a Mediterranean salad of your choice to complete the meal!
Ingredients: What you’ll need to make this baked potato omelet
Potatoes, eggs, and a few flavor makers bring this omelet together. Here is what you need to make it:
- Extra virgin olive oil – A fruity, peppery oil, like our Hojiblanca Spanish EVOO, is a good choice here.
- 3 gold potatoes (about 12 ounces), peeled and cut into ½-inch cubes – Keep the potato cubes small for fast cooking. Russet potatoes (or even sweet potatoes) would work here if you need to replace the gold potatoes
- Green onions, sliced into rounds – You’ll need both the white and green parts.
- Fresh garlic – Mince 1 or 2 cloves to flavor the potatoes.
- Omelet seasoning mix – Coriander, Aleppo pepper, sweet paprika, and turmeric.These warm spices add Mediterranean flair to the potato omelette.
- 6 large eggs – For fluffy eggs, add a dash of baking powder when you whisk the eggs!
- Fresh herbs – You’ll need ½ cup each chopped fresh dill and fresh parsley.
How to make potato omelet
This hearty baked omelet with potatoes is so easy to throw together. Here’s how to make it (printer-friendly recipe below):
- Cook the potatoes. Heat a few tablespoons extra virgin olive oil over medium-high heat until shimmering in a 10-inch cast iron or oven safe skillet. Add around 12 ounces cubed gold potato, sliced green onions (both the white and green parts), and a clove or 2 of minced garlic. Season with a big pinch of kosher salt and a mix of Middle Eastern spices (1 teaspoon coriander, 1 teaspoon Aleppo pepper, ½ teaspoon sweet paprika, and ¼ teaspoon turmeric). Toss to coat the potatoes with the spices. At this point, you may need to lower your heat to medium to ensure the garlic doesn’t burn. Cover and cook for 5 to 10 minutes until the potatoes are cooked through. Be sure to toss regularly while they’re cooking to prevent them from sticking, and to help all sides turn perfectly golden brown.
- Prepare the egg mixture. While the potatoes are cooking, crack 6 or 7 eggs into a mixing bowl. Add a big pinch of kosher salt. For fluffy eggs, add about ¼ teaspoon baking powder. Add ½ cup each chopped dill and parsley and whisk together.
- Bake the potato omelette. Pour the egg mixture into the skillet over the tender, cooked potatoes. Once the edges and bottom have settled a bit (this takes 3 to 4 minutes, typically), transfer the skillet to the center rack of a 375 degrees F heated oven. Bake the potato frittata until the eggs are cooked through and the top isn’t runny. This will take 8 to 10 minutes, depending on your oven. Cut into wedges and serve immediately.
Baked omelet tips for success
If you keep these handy tips in mind, you can have a perfectly set, fluffy potato omelet every time!
- Salt the eggs before cooking them – This helps them to retain moisture while cooking.
- Add baking powder to the egg mixture – A small amount of baking powder (only about ¼ teaspoon) fluffs the eggs.This is optional, but I recommend it!
- Avoid over-baking – Depending on your oven, your potato omelet might cook slower or faster than mine. Remove the potato frittata from the oven the moment the top is no longer runny. Don’t wait too long for it to turn deep brown as it will be quite spongy and overcooked.
How to serve it
I recommend serving the herby potato omelet hot, but it would also taste good at room temperature. For lunch or a light dinner, add a bright vegetable side or salad such as: lemon-garlic sauteed asparagus, grilled zucchini salad, 3 bean salad, or fennel orange salad.
Leftovers and storage
You can store this baked omelet with potatoes an airtight container in the fridge for 3 to 4 days.
Serve it at room temperature, or, to reheat, transfer the omelet to a baking sheet and place on the center rack of a 350 degrees F heated oven until warmed through (5 minutes or so).
More omelet recipes to try
Easy Potato Omelet Recipe
- Extra virgin olive oil
- 3 gold potatoes, about 12 ounces, peeled and cut into ½-inch cubes
- 1 to 2 green onions, both whites and greens, sliced into rounds
- 1 to 2 garlic cloves, minced
- Kosher salt
- 1 teaspoon coriander
- 1 teaspoon Aleppo pepper
- ½ teaspoon sweet paprika
- ¼ teaspoon turmeric
- 6 large eggs
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- Adjust a rack in the middle of the oven and preheat to 375 degrees F.
- In a 10-inch cast iron or oven-safe skillet heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.
- Add the cubed potatoes, green onions, and garlic. Season with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes, or until the potatoes are tender and cooked through (manage your heat to make sure the garlic does not burn).
- In a mixing bowl, whisk together the eggs and fresh herbs. Add a big pinch of kosher salt and a little baking powder (about ¼ teaspoon), if you like.
- Pour the egg mixture over the potatoes in the skillet and watch for the edges and bottom to settle a bit (about 3 to 4 minutes or so).
- Transfer the skillet to the heated oven. Bake the potato omelet for about 8 to 10 minutes or until the eggs are fully cooked through and the top is no longer runny).
- Substitutions: You can use russet or sweet potatoes if you do not have gold potatoes.
- Salt the eggs before cooking them
- Add ¼ teaspoon baking powder to the egg mixture for fluffy eggs
- Serve the potato omelet hot or at room temperature.
- What to serve with it: Vegetables or a salad, like lemon-garlic sauteed asparagus, grilled zucchini salad, 3 bean salad, or fennel orange salad.
- Leftovers and storage: Store this baked omelet with potatoes an airtight container in the fridge for 3 to 4 days. To reheat, transfer the omelet to a baking sheet and place on the center rack of a 350 degrees F heated oven until warmed through (approximately 5 minutes).
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices (like the coriander, sweet paprika, Aleppo pepper, and turmeric used in this recipe).