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.
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.
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).