Potato and Vegetable Omelet

This is a one dish meal or you can serve it with a simple salad and a little garlic or peasant bread.
Total Time35 mins
Course: Main Course
Cuisine: Bulgaria
Keyword: eggs, potatoes
Servings: 4


  • 450 g potatoes
  • salt
  • black pepper
  • 1 red onion
  • 1 clove garlic
  • 4 tbsp olive oil
  • 100 g frozen peas
  • 6 eggs
  • 50 g cheddar cheese
  • 2 tbsp chopped fresh parsley


  • Peel and cut the potatoes in cubes. Cook in boiling, salted water for 5 minutes or until tender.
  • Drain. Meanwhile, peel and chop the onion and crush the garlic, deseed and chop the pepper.
  • Heat half the oil in a large frying pan, add the onions and fry for 4 minutes, add the red pepper and peas, cook for 3 minutes then transfer to a plate.
  • Heat the remaining oild in the pan, add the potatoes and cook for 8 minutes stirring, add the onion mixture, sprinkle the parsley, and mix well with the potatoes.
  • Beat the eggs, mix with the cheese and season. Pour over the mixture evenly.
  • Reduce the heat and cook for about 10 minutes or until the eggs are set.
  • Loosen the edges with a palette knife and turn out the omelette onto a plate.

Photo credit and inspiration: food.com, passionateaboutfood.net