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.

herby potato omelet in a skillet

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 for potato omelet including eggs, gold potatoes, spices, minced garlic, fresh parsley and dill, and green onions

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.

    cubed potatoes cooking in a skillet with spices and aromatics
  • 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.

    eggs beaten with a whisk and mixed with fresh herbs in a large measuring jug
  • 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 potato omelet with herbs in a cast iron skillet

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.
close up of potato omelet

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

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5 from 22 votes

Easy Potato Omelet Recipe

Suzy Karadsheh
herby potato omelet in a skillet
Baked potato frittata with fresh herbs warm Middle Eastern spices. For a fluffy potato omelet, salt the eggs before cooking and add a little baking powder to the egg mixture when whisking. If you like, use russet or sweet potatoes instead of gold potatoes.
Prep – 5 minutes
Cook – 15 minutes
Mediterranean, Middle Eastern
Serves – 6 people


  • 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 coriandersweet paprika, Aleppo pepper, and turmeric used in this recipe).


Calories: 176.2kcalCarbohydrates: 16.4gProtein: 7.7gFat: 9.1gSaturated Fat: 2.1gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 5.1gTrans Fat: 0.1gCholesterol: 163.7mgSodium: 78.9mgPotassium: 495.9mgFiber: 2.4gSugar: 1gVitamin A: 1164.7IUVitamin C: 27.4mgCalcium: 54.1mgIron: 2.2mg
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5 from 22 votes (11 ratings without comment)

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  1. Krissie says:

    5 stars
    This was fantastic and so easy to make. Very flavorful. We used the air fryer to get the potatoes a little crispy before adding to dish. Per your instructions, we closely watched the eggs and took the dish out of the oven as soon as no longer runny. Delicious! And made us realize we’ve been overbaking egg dishes for years 🙂 Will definitely make this frequently.

  2. Breanna Houser says:

    5 stars
    I loved this! Served it with a big salad 10/10

  3. Wes Garman says:

    Made this the other day for lunch. Wonderful! Trying to eat healthier, and this fit the bill. My only modification is instead of regular eggs, I use my own egg "mix", which is a carton of Egg Beaters and a carton of egg whites mixed together in a two quart jug. 0 fat and 0 cholesterol. Other than that, fixed frittata according to recipe. The spices are what makes it. Have to try it with some za'atar next time.

  4. Lucy says:

    5 stars
    I love this fritta...the flavors of spices makes this very special. I make it as often as I can.

  5. nina says:

    I just made this for brunch and I have to admit I was skeptical of the amount of parsley & dill, as I find the taste of parsley a bit overwhelming. I have to say I was pleasantly surprised at how good it was!! The Aleppo pepper & coriander added a lovely sweet heat. Thank you for this alternative to cheese omelettes!

  6. Reem says:

    If I don’t have fresh dill, can I replace with dried? How much dried dill do you recommend in that case?
    Or if fresh herbs are more recommended here, should I double the parsley or even replace fresh dill with basil? I only have fresh parsley, basil, and mint on hand at the moment. Thank you!

    1. Suzy says:

      Hi, Reem. You can use 2-3 tablespoons of dried dill here. Enjoy!

  7. LLS says:

    5 stars
    Really good! I have a capsaicin allergy, so used regular black pepper, and it was good. We added some white cheese leftover from enchiladas a few days ago, and also used eight eggs as ours seemed a bit small. It all cooked perfectly in our cast iron pan, and we added a couple minutes under the broiler just for a finishing touch. Everything came right out of the pan, no sticking, no big cleanup!

    1. Suzy says:

      Yay! Thanks for sharing!

  8. Paul and Dorothy Henry says:

    5 stars
    Having made Spanish tortilla many times the timing on this seems off. The potatoes need more time and the eggs need more time. Other than that the flavors are great. We will make this again.

    1. Suzy says:

      Thank you for the feedback. Glad you enjoyed the recipe even though it took longer thank expected!

  9. Nancy G. says:

    5 stars
    Made this with a batch of my homemade southern biscuits. Awesome!

    1. Suzy says:


  10. Michelle says:

    5 stars
    Just finished eating a couple of slices of the omelet. Full of flavor with a little kick. Very easy to make. I didn’t have fresh dill on hand so I used dried. Delicious!

    1. Suzy says:

      Glad you loved it, Michelle!

  11. Werner says:

    5 stars
    I don't follow your recipes always to the dot because I like to experiment but once again this was a great inspiration and an easy and quick treat after a good workout! I topped my omelet with green onions, bacon crumbles and shredded cheese. Thank you Suzy! 👍

    1. Suzy says:

      That's the fun of cooking :).

  12. Larry says:

    This looks delicious and will be tried here soon.

    1. Suzy says:

      Hope you enjoy it, Larry!

  13. Kelty says:

    Can this recipe be doubled in the same skillet? Would you simply increase the baking time? By how much? I can’t wait to try this but want to use twice the amount of eggs and potatoes. Thanks! I LOVE your recipes!!!

    1. Suzy says:

      Hi, Kelty. I have not tested doubling this recipe in one skillet, so I can't tell you with certainty if it would work well. Would love to hear your thoughts if you give it a try, though.

  14. Christina says:

    5 stars
    I am not a fan of runny egg yolks, so I really only eat scrambled eggs. I am so glad I found this recipe! The potatoes make this dish! No more boring eggs for me, lol! I was also surprised by how much the baking powder affected the egg texture (in the best way possible of course)!

    1. Suzy says:

      Thanks, Christina!

  15. Mike says:

    5 stars
    We had this as part of a breakfast-for-dinner feast last night. Thumbs up all around!

    1. Suzy says:

      Breakfast for dinner is the BEST! Thanks, Mike!

  16. Ania says:

    5 stars
    I'm typically not a lover of omelets, frittatas, quiches, etc. I'd rather have a fried egg with something on the side. BUT this recipe blew me away! The potatoes are so beautifully flavored and the herby eggs are just next level. I'll definitely be making this again. Suzy, I think you converted me to a frittata fan!

    1. Suzy says:

      Yay!!! Great to hear :).