Feta and Potato Omelet
on Jul 26, 2022, Updated Sep 18, 2025
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I could eat this four ingredient Feta and Potato Omelets every day. It is one of my favorite breakfast recipes because nothing beats the combination of potatoes and feta for me (🇧🇬❤️🇬🇷). This is such a simple omelet recipe to whip up and a great way to switch up your breakfast eggs 🥚 routine. I like to boil the potato the night before so it’s ready for the morning 🌅 . It literally takes just minutes to make and even less time to devour!
Why You’ll Love Feta and Potato Omelet
If you’re in an egg rut, my Feta and Potato Omelet is the perfect way to spice things up! The eggs are 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 super simple!
Yummy. Just simply yummy.
– Roomina Merali
Ingredients
🥔 Yellow Potato: Waxy yellow potatoes have the best texture IMHO.
🧂 Salt: Always season your cooking water generously with salt. Here, the boiled potatoes cook in salted water. I don’t use salt in the eggs, as the feta lends enough saltiness.
🍳 Eggs: Opt for the highest quality eggs that fit your budget. I love the rich, orange yolks of pasture-raised eggs.
🫒 Olive Oil: My cooking oil of choice is olive oil. It lends a subtle flavor that complements the feta and potato. Butter or a neutral oil, like avocado oil, is fine too.
🧀 Feta: Promise me you’ll make nonna proud and buy whole feta sold in brine! Pre-crumbled feta is dry and lacks flavor.
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.
Variations and Substitutions for Feta and Potato Omelet
- I like using olive oil or butter 🧈, but feel free to use a neutral oil.
- Experiment with different cheese 🧀 options in this omelet, such as goat cheese or your favorite dairy-free cheese alternative.
- Feel free to add an extra pinch of salt 🧂 to the eggs. I found that I didn’t need it, as the potatoes and feta were salty enough.
- Adding in some fresh spinach 🥬 or chopped chives into the omelet while it cooks would be really delicious.
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Air Fryer Hard Boiled Eggs
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Best Served With
- Serve this Feta and Potato Omelette with your favorite breakfast protein such as 🥓 bacon, turkey bacon or my Homemade Breakfast Sausage Recipe.
- A fresh side 🥗 salad like my Greek Feta Salad or Simple Green Salad would go really well with this Feta and Potato Omelette.
- Serve this omelette with homemade pancakes or French toast for brunch.
Common Questions
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.
Make sure the sides of the omelet can fully lift off the pan and the egg is almost fully cooked (not runny) 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.
This omelet can easily be made dairy-free by using your favorite dairy-free cheese alternative instead of feta.
Experiment with different cheese options, such as crumbled feta, goat cheese or grated cheese like Manchego or cheddar.
A few essentials to a great omelet: whisking the eggs for at least 30 seconds to help them get fluffy. Maintaining a medium-low heat to prevent scorching. Using a nonstick pan or using my technique to make any pan nonstick.
There really is no wrong answer. Most vegetables are delicious in omelets: onions, bell pepper, zucchini, tomatoes, spinach, and any variety of potatoes. All kinds of cheese and meat can be delicious as well. Oil-packed sun-dried tomatoes, pitted olives, and capers are also delicious.
Feta and Potato Omelet
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook for about 5 minutes, or until fork-tender. Drain and let them cool a bit.
- In a pan over medium-low heat add the olive oil. Whisk the eggs in a bowl with a fork for about a minute. Pour into the warm pan and swirl around a bit so the eggs evenly coat the bottom of the pan. Let cook for about 30 seconds–1 minute.
- Arrange 3–4 slices of potato and the feta on one side of the omelet.
- Once the sides of the omelet begin to fully lift off the pan and the egg is almost cooked, flip the un-topped side of the omelet over the side containing toppings. Let the omelet cook for another minute, then serve, and enjoy.
Nonna’s Notes
- Make Ahead: You can boil the potatoes the night before, refrigerate them, and then use them in your morning omelet.
- Trouble-Shooting: Omelets can be challenging to cook because they are delicate and can easily rip when flipping and shaping them. They don’t have to look perfect to taste delicious.
- Garnish with Style: A garnish of a single fresh herb sprig goes a long way in elevating the presentation of a omelet. I like to garnish mine with a few fresh oregano or thyme leaves.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!
Thanks Keyla 😘
I love this recipe and am about to enjoy it once again with my husband!
Love it Nancy! Enjoy!
Yummy. Just simply yummy
❤️