Dec 10, 2012
4
reviews
Rate & Review

Grated Potato and Cheese Omelette

This simple potato and cheese omelette, from The Good Cook: Eggs & Cheese, was shared with us by Tim Mazurek to accompany his Back of the Bookshelf column. Accompanied with a glass of wine and a green salad, it makes a satisfying, affordable dinner.
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Grated potato and cheese omelette Enlarge Image Credit: Tim Mazurek

INGREDIENTS

2 large eggs, beaten
2 medium-sized potatoes, peeled and grated (about 1 ¼ cups)
salt and pepper
1 tablespoon finely chopped onion
1 garlic clove, finely chopped
2 tablespoons finely shredded gruyere
2 tablespoons butter

INSTRUCTIONS

Mix together the eggs, potatoes, salt and pepper, onion, garlic and cheese. melt the butter in a medium sized omelet pan, pour in the egg mixture and cook for 5 minutes on each side, or until golden and firm.

Ratings & Reviews (4)

raw potato?
I'm thinking the potato needs to be cooked before grating it.
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The potato needs to be cooked..this is an oversight I'm sure.
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The potato does not need to be cooked prior to making the omelette. It's essentially a hash brown with egg- the potato was cooked just fine without any additional cooking time beyond what the recipe specifies. Do wish the recipe specified a cooking temperature. Medium High to High worked for us.

I made this tonight with my girlfriend and it was surprisingly delicious- one of those dishes that is deceptively simple and results in a flavorful me that exceeds the sum of its parts. We used cheapo cheddar instead of gruyere, and still it was very good. The richer gruyere sounds good, if I were a bit more flush with cash. Ate it with a salad and bread as recommended, and we could have easily split one omelette and been very full. One each was more than we needed.

Great, fast, simple weeknight meal.
Grated Potato and Cheese Omelette 5 5 1 4

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