Feta and Potato Omelet

5 from 1 vote

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I could eat my 4-ingredient Feta and Potato Omelets every single day. It is absolutely one of my favorite breakfast recipes because nothing beats the combination of potatoes and feta for me. It’s so incredibly simple to put together and a great way to switch up your 🥚omelets routine. I like to boil the potato the night before so it’s ready for the 🌅 morning. Literally, minutes to make and just a few seconds to devour!

Why You’ll Love Feta and Potato Omelet

If you’re in an omelet rut, my Feta and Potato Omelet is the perfect way to switch it up! The 🥚 egg is fluffy and light and the potato/feta combo is creamy and smooth with a nice salty flavor. If you have the potatoes boiled from the night before, making this in the morning becomes even simpler!

How to Prepare Feta and Potato Omelet

🔪 Using a sharp knife, peel the potato and cut it in half. Then cut those halves into thin wedges.

🧂 Now, place the potatoes in a pot of salted water. Boil them for about 5 minutes from the boiling point until fork tender. 🥚

💦 When cooked, drain the potatoes and let them cool a bit.

🫒 Next, in a pan on medium-low heat, add a touch of olive oil or butter.

🥚 Whisk two eggs in a bowl with a fork for about a minute.

🌀Pour the eggs into the pan and then swirl the pan so the eggs coat the bottom evenly.

⏲️ Cook the eggs for abo ut 30 seconds to a minute.

🥔 Now arrange 3 or 4 slices of potato and 3 slices of feta cheese on half of the egg.

👩‍🍳 Once the sides begin to fully lift off the pan and the egg is almost cooked, you can flip it over onto one side with a spatula. Let it cook for another minute and enjoy!

Nonna’s Tip 🥚

Whisk the eggs for at least 30 seconds with a fork before adding them to the hot pan. I cook the egg on medium-low heat for only a minute or so on each side so they don’t get dark and stay light and fluffy.

Feta and Potato Omelet

Variations and Substitutions for Feta and Potato Omelet

  1. I like using olive oil or 🧈 butter but feel free to use anything you like to cook the egg.
  2. Experiment with different 🧀 cheese options in this Feta and Potato Omelet, such as goat cheese or your favorite non-dairy alternative. You can also use grated cheese like Manchego or any that you prefer.
  3. Feel free to add an extra pinch of 🧂 salt to the eggs. I found that I personally didn’t need it as the potatoes and feta were salty enough.
  4. I think adding in some fresh 🥬 spinach or chopped chives on top of the potato while cooking the egg would be really delicious.

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Common Questions

how do you get a fluffy egg?

Whisk the eggs for at least 30 seconds with a fork before adding them to the hot pan. I cook the eggs on medium-low heat for only a minute or so on each side so they don’t get dark and stay light and fluffy.

How do I know the egg is ready to flip?

Make sure the sides can fully lift off and the egg is almost fully cooked before flipping it over with a spatula. You can flip it over to one side or you can also flip it over on both sides to meet in the middle. If it breaks, don’t worry, this Feta and Potato Omelet will be delicious regardless.

can this Feta and egg omelette be made dairy-free?

This omelet can be easily made dairy-free by using your favorite non-dairy cheese alternative instead of feta.

What other ingredients would work well in this Feta and Potato Omelette?

I haven’t tried this, but I think you could certainly add in fresh spinach or chopped chives on top of the potato while cooking the egg.

What other cheese varieties can I use in this recipe?

Experiment with different cheese options, such as crumbled feta, goat cheese or grated cheese like Manchego or cheddar.

Feta and Potato Omelet

This Feta and Potato Omelet make the perfect breakfast option. The egg is light and fluffy and the potato/feta filling is perfectly salty and creamy. Just minutes to make and seconds to devour.
5 from 1 vote
Course: Breakfast
Cuisine: Mediterranean
Servings: 1
Author: The Modern Nonna
Prep Time: 7 minutes
Cook Time: 3 minutes
Total Time: 10 minutes

Ingredients 

  • 1 yellow potato , cut into wedges
  • 2 big pinches of salt , for the water
  • 2 large eggs
  • ½ tablespoon olive oil , or butter
  • 2 tablespoons feta cheese , measure with your heart

Instructions 

  • Peel the potato and cut it in half. Cut those halves into thin wedges and place them in a pot of salted water. Boil them on the stove for about 5 minutes from the boiling point or until fork tender. Drain them and let them cool a bit. You can even do this step the night before and store them in the fridge.
  • In a pan on medium-low heat add a touch of olive oil or butter. Whisk two eggs in a bowl with a fork for about a minute. Pour them into the pan and swirl it around a bit so the eggs coat the bottom evenly. Let them cook for about 30 seconds to a minute.
  • Onto one side of the pan arrange 3-4 slices of potato and 3 slices of feta cheese. You can also crumble the feta and make sure you measure with your heart.
  • Once the sides begin to fully lift off and the egg is almost cooked, you can flip it over onto one side with a spatula. Let it cook for another minute and enjoy.

Video

Nutrition

Calories: 446kcal, Carbohydrates: 40g, Protein: 20g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.03g, Cholesterol: 358mg, Sodium: 7500mg, Potassium: 1032mg, Fiber: 3g, Sugar: 2g, Vitamin A: 621IU, Vitamin C: 12mg, Calcium: 249mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Mediterranean
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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