Herby Potato Frittata Recipe Baked Omelet The Mediterranean Dish

A potato frittata with Middle Eastern vibes!

I get a lot of questions about Mediterranean breakfast ideas, and I’m so excited to share my latest: an extra herby potato omelet. Seasoned with a good dose of parsley and dill, and a foursome of warm spices including Coriander, Aleppo pepper, sweet paprika, and turmeric, this is like a potato frittata but with bold Middle Eastern vibes! There is no shortage of baked omelet ideas throughout the Mediterranean and the Middle East. This easy recipe is loosely inspired by two earlier ones I love: Kuku sabzi, a Persian omelet that is green with loads of herbs, and Spanish Tortilla, which is a potato omelette that is typically served as a cold tapa to share.I love the comforting combination of potatoes and eggs, which makes a perfect little meal in 20 minutes or less. Add a Mediterranean salad of your choice or Italian Peperonata to complete the meal!

Ingredients: What you’ll need to make this baked potato omelet

Potatoes, eggs, and a few flavor makers bring this omelet together. Here is what you need to make it:

Extra virgin olive oil – A fruity, peppery oil, like our Hojiblanca Spanish EVOO, is a good choice here. 3 gold potatoes (about 12 ounces), peeled and cut into ½-inch cubes – Keep the potato cubes small for fast cooking. Russet potatoes (or even sweet potatoes) would work here if you need to replace the gold potatoes Green onions, sliced into rounds – You’ll need both the white and green parts. Fresh garlic – Mince 1 or 2 cloves to flavor the potatoes. Omelet seasoning mix – Coriander, Aleppo pepper, sweet paprika, and turmeric.These warm spices add Mediterranean flair to the potato omelette. 6 large eggs – For fluffy eggs, add a dash of baking powder when you whisk the eggs! Fresh herbs – You’ll need ½ cup each chopped fresh dill and fresh parsley.

How to make potato omelet

This hearty baked omelet with potatoes is so easy to throw together. Here’s how to make it (printer-friendly recipe below):

Cook the potatoes. Heat a few tablespoons extra virgin olive oil over medium-high heat until shimmering in a 10-inch cast iron or oven safe skillet. Add around 12 ounces cubed gold potato, sliced green onions (both the white and green parts), and a clove or 2 of minced garlic. Season with a big pinch of kosher salt and a mix of Middle Eastern spices (1 teaspoon coriander, 1 teaspoon Aleppo pepper, ½ teaspoon sweet paprika, and ¼ teaspoon turmeric). Toss to coat the potatoes with the spices. At this point, you may need to lower your heat to medium to ensure the garlic doesn’t burn. Cover and cook for 5 to 10 minutes until the potatoes are cooked through. Be sure to toss regularly while they’re cooking to prevent them from sticking, and to help all sides turn perfectly golden brown. Prepare the egg mixture. While the potatoes are cooking, crack 6 or 7 eggs into a mixing bowl. Add a big pinch of kosher salt. For fluffy eggs, add about ¼ teaspoon baking powder. Add ½ cup each chopped dill and parsley and whisk together. Bake the potato omelette. Pour the egg mixture into the skillet over the tender, cooked potatoes. Once the edges and bottom have settled a bit (this takes 3 to 4 minutes, typically), transfer the skillet to the center rack of a 375 degrees F heated oven. Bake the potato frittata until the eggs are cooked through and the top isn’t runny. This will take 8 to 10 minutes, depending on your oven. Cut into wedges and serve immediately.

Baked omelet tips for success

If you keep these handy tips in mind, you can have a perfectly set, fluffy potato omelet every time!

Salt the eggs before cooking them – This helps them to retain moisture while cooking. Add baking powder to the egg mixture – A small amount of baking powder (only about ¼ teaspoon) fluffs the eggs.This is optional, but I recommend it! Avoid over-baking – Depending on your oven, your potato omelet might cook slower or faster than mine. Remove the potato frittata from the oven the moment the top is no longer runny. Don’t wait too long for it to turn deep brown as it will be quite spongy and overcooked.

How to serve it

I recommend serving the herby potato omelet hot, but it would also taste good at room temperature. For lunch or a light dinner, add a bright vegetable side or salad such as: lemon-garlic sauteed asparagus, grilled zucchini salad, 3 bean salad, or fennel orange salad.

Leftovers and storage

You can store this baked omelet with potatoes an airtight container in the fridge for 3 to 4 days. Serve it at room temperature, or, to reheat, transfer the omelet to a baking sheet and place on the center rack of a 350 degrees F heated oven until warmed through (5 minutes or so).