Did I mention that I am so fond of breakfast I regularly have it twice; once with my son who wakes me up at 6 o'clock and once with my husband because why not 😝
This one pan potato onion treat is how I serve up my omelette and the trick is to steam fry your finely chopped potatoes with a splash of water and some nifty lid work, which means you don't need to par boil the potatoes before hand and therefore saving you time and effort washing up another pan.
That said you do need to spend a bit of time caramelising the onions slooooooowly so they are sweet enough to counter the salty egg and potato.
I sometimes add a tiny tiny pinch of 7-spice or cracked black pepper but its not super essential.
There is this whole debate about whether you should flip the omelette on a plate to do the other side or whether grilling it is sufficient as each technique alters the texture of the eggs.
The flipping technique can get a bit messy if the eggs are still runny so I go for the grilling method which embraces the easy spirit of brunch.
If you want you can also add a sprinkle of parsley or a dash of paprika to garnish.
Finish off with some extra fresh flatbreads, this will make all the difference.
Squeeze any flatbreads in the shop and if they bounce back a bit then you know they are extra fresh.
You can also freeze any flatbreads you buy and heat them up just before serving.
📖 Recipe
Potato and Caramelised Onion Omelette
One Pan Potato and Caramelised Onion Omelette
Ingredients
- 3 large eggs
- 3-4 tablespoon regular olive oil
- 1 medium onion
- 1 medium potato
- 7 Spice or black pepper
- Salt to taste
Instructions
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Crack the eggs into a large bowl, add a good sprinkle of salt, stir a bit and set aside
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Heat the pan with the regular olive oil
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Chop the onion finely and add to the pan with a sprinkle of salt, after a few minutes reduce the heat to the lowest setting and caramelise by stirring occasionally for about 10-15 minutes
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Dice the potato into tiny cubes and add to the pan. Add a splash of water, turn the heat to medium and cover with a lid. This should steam-fry the potatoes using the existing oil.
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Put the grill on
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Add a tiny teeny pinch of seven spice and/or some cracked black pepper
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When the potatoes are done, increase the heat and add a drizzle of olive oil if the pan is dry then add the eggs making sure they cover most of the potatoes.
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When the eggs start to bubble on the sides after a few minutes, transfer the pan to the grill and finish off for another few minutes depending on how runny you like the eggs
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Serve with warm flatbreads
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