Cook Well, Eat Well

Potato Omelette

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Serves 3



3 potatoes

1 tbsp. olive oil 

1 onion, finely diced

2 tsp. smoked paprika

1 tsp. dried oregano

½ capsicum, thinly sliced

¼ cup green olives, pitted and chopped

1 tsp. pepper

5 eggs

½ cup low fat milk



  1. Preheat the oven to 210ºC. Put potatoes in a small saucepan and cover with just enough water. Place on a high heat until potatoes are just cooked.
  2. Remove the potatoes from the water and slice. Place in a large bowl and set aside.
  3. Place a large frypan on a medium heat and add olive oil. Add the onion, spices, capsicum and green olives. Cook while stirring for 5 minutes.
  4. Pour the onion mixture over the sliced potato and mix well. Season with pepper to taste. Transfer back to frypan.
  5. In a separate bowl, whisk the eggs and milk together.
  6. Pour egg mixture over potato mixture in a frypan and bake for 30 minutes or until cooked through.


Tip: No need to peel the potatoes, keep the skins on for a waste free meal.