Mashed Potato and Cheese Omelette Recipe
This omelette recipe, using leftover potatoes and vegetables from your fridge, is just one of many possible variations; as you can put just about anything you wish into your omelettes.
Making Omelettes is as Easy as Cracking Eggs
Making omelettes is easy and quick, and just takes five minutes preparation and less than five minutes cooking. They're versatile, you can add almost anything to an omelette, and an omelette is almost a complete meal in itself; just add a few chips (French Fries), baked beans and or salad for a complete meal.
My favourite omelette recipe is what's commonly called a Spanish Omelette in Britain e.g. anything goes, usually potatoes with other cooked vegetable scraps from the fridge and some grated cheese. Although strictly speaking it's not a true Spanish Omelette which is just potato and which is prepared and cooked following an entirely different recipe.
And my favourite to serve with omelette is chips; known in America as 'Fries'; although crisps, known in America as chips, would go quite well with salad and omelette (or omelet in America).
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- 4 eggs
- Mashed Potatoes
- Mixed Veg (optional)
- Sliced Tomato
- Grated Cheese
- Add plenty of cooking oil to a frying pan and heat on a high temperature on the stove; and while the frying pan is heating up.
- Beat four eggs.
- Take the leftover mashed potato and any vegetable scraps from the fridge and quickly reheat them in the microwave for about 30 seconds or until warm.
- Slice the tomato
- Grate some cheese to taste.
- Add the beaten eggs to the frying pan and quickly move the spatula through the eggs for a few seconds to mix in with some of the hot cooking oil.
- Immediately add your re-heated food scraps on top of the omelette and spread out with a fork.
- Sprinkle the grated cheese on top.
- Once the sides of the omelette has cooked either turn the omelette over or flip in half e.g. if too bulky to turn or flip place the frying pan under a pre-heated grill to continue cooking.
- Once the side of the omelette has cooked either turn or flip the omelette over or in half. if too bulky to turn or flip place the frying pan under a pre-heated grill to finish cooking from the top.
Preparation and Planning
Deciding What to Have With Your Omelette
This may be the hardest part, preparation and cooking of the omelette only takes ten minutes so if you're planning to serve it with something that takes longer to cooker or prepare then you'll want to leave making the omelette until the last ten minutes before serving up; and you'll want to ensure the table is set ready to server and those eating are in ear shot ready to come when dinner is served.
Preparation of Ingredients for Flavouring and Taste
Onions, Mushrooms, Cheese, Herbs and Spices
To add more flavour to your mashed potato omelette you may also wish to add a little of any or all of these additional ingredients to taste; onions, mushrooms, flavoured cheeses, herbs and spices.
- Slice, chop and prepare any additional ingredients you may wish to add to your omelette e.g. onions, peppers and/or mushroom; or any favourites you may have.
- Grate a few ounces of your favourite hard cheese to taste e.g. Parmesan cheese.
- Get any of your favourite spices and herbs to hand.
The bulky ingredients such as the onions, mushrooms and cheeses are added to the potato, the spices and herbs can be added to either the eggs or potatoes but adding to both may be overdoing it unless you really love hot and highly spiced foods.
Preparation of ingredients for the Omelette
Potatoes and Cooked Vegetables From the Fridge
Anything goes, you can add just about any cooked vegetables (Picture shows mashed potato, mushy peas, tomato, vegetarian gravy, and baked beans); optionally for added taste add onion, mushrooms and/or cheese; and for additional flavouring spices and herbs to taste.
Ideally you'll want to use any leftover potato and cooked vegetables from the fridge but alternatively you could cook them from fresh specifically for your omelette, in which case you'll want to do this before preparing the eggs and making the omelette itself.
If using leftovers from the fridge:-
- Cut any large vegetables and cooked potatoes other than mashed into smaller chunks e.g. carrots, boiled potatoes, roast potatoes or chips (Fries, French Fries)
- Mash or mix all the ingredients together with a potato masher, wooden spatula or wooden spoon. You may find this easier to do if first you briefly warm the ingredients in the microwave for about 30 seconds; or alternately mash them down and mix them together with the spatula in the frying while heating them up ready for adding to the omelette.
- Place a little vegetable cooking oil into a frying pan or wok and pre-heat on a high setting.
- As the vegetable oil begins to get hot put your potatoes and vegetables (mixed veg) into the frying pan.
- Add other ingredients for flavouring and taste e.g. onion, mushroom, spices and herbs along with the grated cheese, and optionally a sprinkle of parmesan cheese.
- Lightly fry to quickly heat-up; turning the ingredients occasionally for an even heat throughout. Alternatively, you may wish to re-heat the cooked potatoes and veg from the fridge in the microwave and quickly fry any other ingredients such as onions and mushrooms in a frying pan or wok separately.
Preparation of Eggs and Cooking the Omelette
Four Egg Omelettes Serves Two To Four
- Place a generous quantity of vegetable cooking oil in the bottom of a large flat frying pan and pre-heat on a high setting to get the oil hot.
- While the vegetable oil is heating up in the frying pan crack four eggs into a pudding basin and quickly beat or whisk until all the yoke is blended with the white on the eggs.
- The oil should be hot enough to start cooking the egg as soon as its added, if it is pour the whisked eggs into the frying pan and immediately move the spatula across the frying pan a few times to mix some of the already cooked egg with raw egg (but don't overdo it).
- While there is still plenty of raw egg in the frying pan place the pre-heated potatoes, veg and any other ingredients you wish to add into the frying pan and quickly smooth out across the top of the omelette with the back of a fork.
- Sprinkle any of your favourite herbs and spices on top and top with the grated cheese, finally sprinkling a little parmesan cheese on top for additional flavouring.
- By this time the base of the omelette should be cooked, easily tested by running a spatula around the edge of the frying pan to see if the outer edge of the omelette lifts cleanly away from the frying pan
- Once the underside is cooked flip the omelette over either completely or just one side on top of the other to create the more traditional semi-circle shape of omelettes.
Omelette Cooked in Frying Pan and Finished Off Under the Grill
When its too Bulky to Cook Both Sides in the Frying Pan
Where your omelette has significantly more filling than egg so that flipping it over in the frying pan, or flipping one half of the omelette onto the top of the other, will be difficult you may wish to turn the grill on when you start frying the omelette so that once the base of the omelette is cooked you can place the frying pan under the grill to finish cooking the top of the omelette, as shown above.
With Chips and Baked Beans or Salad
If serving with salad have that ready on the plates so that once cooked the omelette can be portioned and served onto the plates ready for eating.
If serving with chips (French fries) then as chips take about the same time to cook as it does to prepare and cook an omelette start cooking the chips shortly before you start preparing the omelette.
Baked beans and other items that only need heating can be put on to heat-up just before you start cooking your omelette.
And if you get all the timings right everything should be ready for serving up at the same time.
Do you have any eggy preferences?
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2012 Arthur Russ