CATEGORIES
Breakfast

Potato Omelet Pie

Prep:
20 m
Cook:
40 m
Ready in:
1 h 0 m
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An easy and hearty omelet to start your new day with!
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INGREDIENTS
Servings: 8
1 baking potato, large
6 eggs
Salt
1 tsp.
Ground black pepper
½ tsp.
Parsley
¼ cup, fresh, chopped
Olive oil
2 tbsp.
1 onion, chopped
Red bell pepper
¼ cup, chopped
Mushrooms
¼ cup, fresh, chopped
Ham
½ cup, chopped
1 tomato, sliced
Cheddar cheese
¼ cup, shredded
DIRECTIONS
  1. Take a medium-sized pot, fill it with water, season with salt, and bring to a boil. Add potato and cook for 15 minutes or until the potato is tender yet still firm. Drain, cool, peel the potato, and slice.
  2. Heat the oven to 350° F/175° C/Gas Mark 4.
  3. In a bowl, beat together the next four ingredients (from eggs to parsley).
  4. Heat oil over a medium-high heat in an iron skillet; add onion and red bell pepper, and sauté until soft.
  5. Add mushrooms, wait till they start to shrink, then add ham, potato, and tomato.
  6. Pour the egg mixture into the mushroom mixture and stir to combine.
  7. Sprinkle Cheddar cheese over the egg mixture and put the skillet in the oven. Bake for 10 to 15 minutes or until the eggs are firm.
  8. Cool a bit before serving.
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