Italian Omelette with Potatoes, Onion and Mozzarella Recipe
This omelette is a hearty breakfast or quick Italian-style lunch. Potatoes, onion and stretchy mozzarella create something between a frittata and a bake. A great way to use up previously cooked potatoes.
This Italian omelette is something between a frittata and a casserole – thanks to the potatoes it’s substantial and filling, while mozzarella gives it a stretchy, creamy texture. Onion sautéed in olive oil adds a sweet, deep aroma that pairs perfectly with the eggs. It’s a dish that really saves the day when you only have a few eggs and some leftover boiled potatoes in the fridge.
Chef's tips
It’s a good idea to lightly brown the potatoes in the pan before adding the eggs – this gives the omelette more flavour and a pleasant texture. Cook it over medium heat and don’t rush to flip it or put it under the grill, otherwise the bottom will burn while the centre stays raw. Add the mozzarella in two batches: some inside and the rest on top at the very end, so it melts nicely without drying out.
How to serve
Serve the omelette cut into wedges with a simple salad of rocket and cherry tomatoes, or with lightly pickled cucumbers if you’re making it for a quick lunch. It tastes great with a cup of strong coffee in the morning or with a light sparkling wine for a lazy weekend brunch. You can pack the leftovers in a container and take them to work the next day as a filling mid-morning snack.
Ingredients
- eggs - 6 piece
- cooked potatoes can be from the previous day - 250 g
- onion medium - 1 piece
- grated or ball mozzarella you can tear the ball into pieces - 100 g
- olive oil or oil - 2 tablespoon
- milk optional, for fluffiness - 2 tablespoon
- fresh parsley or chives chopped - 2 tablespoon
- salt to taste
- pepper to taste
Preparation
- Cut the cooked potatoes into cubes about 1–1.5 cm. Peel the onion and slice it into thin wedges or cut into a small dice.
- In a medium frying pan (preferably non-stick, about 24 cm in diameter) heat the olive oil over medium heat. Add the onion and fry for 4–5 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the diced potatoes, gently mix and fry for another 3–4 minutes, until they are heated through and lightly browned in places.
- In a bowl, whisk the eggs with the milk (if using), then add salt, pepper and the chopped parsley or chives.
- Reduce the heat under the pan to medium-low. Spread the potatoes and onion evenly, then pour in the egg mixture, gently moving the pan so the eggs flow between the potato pieces.
- Scatter the mozzarella pieces over the top. Fry over low heat for 8–10 minutes without stirring, until the edges of the omelette are set and the centre is almost set (slightly wobbly when you shake the pan).
- If the pan is ovenproof, you can place the omelette under a hot grill for 2–3 minutes to set the top and lightly brown the cheese. If not, cover the pan with a lid and cook for another 2–3 minutes over very low heat.
- Let the finished omelette cool slightly for 2–3 minutes, then cut into wedges like a pizza and serve warm or at room temperature.
Storage
Store leftover omelette in the fridge in a closed container for up to 2 days. Eat cold or reheat gently in a pan or microwave.
