Thinly Sliced Potato and Cheese Omelet
Translated from Spanish, the language of the reel.
Hediye Tepehan cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Anonymous on SeeMeCook
A quick and delicious breakfast option that uses thinly sliced potatoes to create a crispy base filled with egg and melted cheese.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Breakfast or snacks
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Slice the potatoes very thinly using a vegetable peeler.
Heat a little vegetable oil in a skillet over medium heat.
Arrange the potato slices in the skillet to form a thin and even layer. Do not stack them too much so they brown well.
Cook until the bottom of the potatoes starts to brown (takes on a golden/pinkish color).
Crack an egg directly over the potato layer.
Place the kashar cheese over one half of the omelet.
Fold the omelet in half over the cheese, like a sandwich or a quesadilla.
Remove from the skillet, slice, and serve hot.
Notes
It is important for the potatoes to be sliced very thinly so they cook quickly and become crispy. You can substitute kashar cheese with mozzarella or cheddar.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 460
- Protein
- 17 g
- Carbs
- 38 g
- Fat
- 28 g
- Fiber
- 4 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook