Potato Omelette with Eggs and Vegetables

Enjoy a hearty and satisfying Potato Omelette with Eggs and Vegetables, perfect for breakfast, brunch, or a light dinner. This recipe combines fluffy eggs, tender potatoes, and colorful vegetables for a delicious and nutritious meal.

Ingredients:

• 4 large eggs
• 2 medium potatoes (peeled and diced into small cubes)
• 1/2 cup diced bell peppers (any color)
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1/2 cup chopped spinach or kale
• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite cheese)
• 2 tablespoons olive oil
• Salt and pepper (to taste)
• 1/2 teaspoon paprika (optional, for extra flavor)
• Fresh herbs (such as parsley or chives, for garnish)

Instructions:

1. Cook the Potatoes:

1. Boil or Saute Potatoes: You have two options for cooking the potatoes:
   • Boil: Place the diced potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 8-10 minutes. Drain and set aside.
   • Saute: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden and crispy on the outside and tender on the inside, about 10-12 minutes. Season with salt and pepper. Remove from the skillet and set aside.

2. Prepare the Vegetables:

1. Saute Vegetables: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced bell peppers and onions. Cook until they are softened and slightly caramelized, about 5-7 minutes.
2. Add Tomatoes and Greens: Stir in the diced tomatoes and chopped spinach or kale. Cook for another 2-3 minutes until the spinach is wilted. Season with salt, pepper, and paprika (if using). Remove from heat and set aside.

3. Prepare the Eggs:

1. Beat Eggs: In a large bowl, beat the eggs until smooth. Season with salt and pepper.

4. Combine and Cook:

1. Mix Ingredients: Add the cooked potatoes and sauteed vegetables to the beaten eggs. Stir gently to combine.
2. Cook Omelette: Heat a non-stick skillet (preferably 10 inches) over medium heat. Pour the egg mixture into the skillet, spreading it evenly with a spatula.
3. Cook Until Set: Cook the omelette for 4-5 minutes, or until the edges begin to set and the bottom is golden brown.
4. Add Cheese: Sprinkle shredded cheese evenly over the top of the omelette.
5. Finish Cooking: Cover the skillet with a lid or aluminum foil and cook for another 2-3 minutes, or until the cheese is melted and the eggs are fully set in the center.

5. Serve:

1. Garnish and Serve: Remove the skillet from heat. Garnish with fresh herbs like parsley or chives.
2. Slice and Serve: Slide the potato omelette onto a serving plate. Cut into wedges and serve hot.

Tips and Variations:

• Customize Vegetables: Feel free to use any vegetables you have on hand or prefer, such as mushrooms, zucchini, or broccoli.
• Add Protein: For extra protein, add cooked bacon, sausage, or leftover chicken to the omelette.
• Make it Dairy-Free: Omit the cheese or use dairy-free cheese alternatives.
• Spice It Up: Add a dash of hot sauce or sprinkle red pepper flakes for a spicy kick.
• Storage: Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or skillet before serving.

This Potato Omelette with Eggs and Vegetables is a versatile and satisfying dish that can be enjoyed for any meal of the day. Packed with wholesome ingredients and bursting with flavor, it’s sure to become a favorite in your kitchen. Enjoy this delicious and nutritious omelette with your family and friends!