Potato & Feta Omelet

1/1/2025

Prep Time: 15 Min
Cook Time: 30 - 35 Min

Yields: 4 Servings

What You Need

This recipe is surprisingly forgiving as I was very unsure of cook times when I tested it. As long as your eggs are cooked, you're good to go.
Don't be scared to flip even though the top is still loose. This is exactly what you want to ensure you have perfectly cooked omelet.
While I used green salsa and sour cream, you can serve it up with any sauce of your liking or eat it as is!

Add the EVOO to a 10" non-stick skillet and set the temperature to just above medium heat. Peel your potato and give it a rinse. Slice it in half length wise and using a mandolin set to the lowest setting, slice the taters in to thin half moons until finished. You should end up with roughly 1 1/2 C of thinly sliced russets. Once the oil is to temperature, carefully add the potatoes to the oil, doing your best to spread them out so oil can work its way around them. Once it starts bubbling away, all of the potatoes should be sort of engulfed in the bubbling. Stir the potatoes fairly often to ensure even cooking and if you notice they're going brown, reduce that oil temperature a bit. Cook until soft, about 13 - 15 minutes.

Place a large bowl under a colander and strain the oil / potatoes. Return the pan to the heat and reduce the heat to just below medium. Add 1/4 C or so of the hot EVOO back to the skillet along with the thinly sliced onions, red pepper flakes, and a generous hit of both salt & pepper. Stir and cook the onions for roughly 10 minutes, or until soft. Return the sliced potatoes back to the skillet and season once again generously with both salt & pepper. Stir and continue to cook everything together for 5 minutes. Increase the heat to just above medium once again.

Whisk the eggs together with salt & pepper before pouring them in to the skillet. Make sure to shake the skillet and stir the potatoes / onions around to even everything out as the bottom of the omelet starts to firm up. Use a rubber spatula to go around the sides of the skillet where the egg is setting to ensure it pulls away from the skillet when needed. Reduce the heat once again to medium low and let the omelet cook for roughly 5 minutes. At this point, you'll notice the sides are completely set but the top still has a runny middle. This is what you're looking for. Crumble as much feta as desired on to the wet part of the omelet and let that set for a minute or so.
Time to flip! Find a plate that's larger than the circumference of the skillet and place it over top. Use pot-holders to grab the skillet, holding the plate on top and carefully flip the skillet over on to the plate. Return the skillet to the heat and scrape / slide the omelet back in to the skillet. Let it continue to cook 3 - 5 minutes or until your eggs are set the way you'd like. I prefer a stiffer scramble over a wetter one so monitor and remove the omelet when your eggs are set to your liking.
Transfer to a serving plate and garnish with fresh parsley. Cut in to 4 equal sized pieces, or 8 equal sized pieces. I ate a quarter of the omelet in one go and still wanted more, just for reference lol Serve your omelet with a dollop of sour cream, some spicy green salsa, and more parsley. ENJOY!