This Potato and Vegetable Omelet Bulgarian recipe is easy to prepare and make a great breakfast or light meal serve with a simple salad and a slice of garlic bread. Eggs are an important part of the Bulgarian cuisine and Bulgarian traditions

Potato and Vegetable Omelet

Potato and Vegetable Omelet make a great breakfast or light meal serve with a simple salad and a slice of garlic 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


  • Place pot with water over medium heat and bring it to boil. Peel and cut the potatoes in cubes and add them to the pot. Add salt and boil for 5 minutes or until tender.
  • Drain the potatoes and leave aside. Crush the garlic, peel and chop the onion and chop the pepper.
  • Place a large frying pan with half the oil in and heat over medium heat. Add the onions and saute for 4 minutes. Then add the red pepper and peas, cook for 3 minutes. Transfer to a plate and leave it aside.
  • Heat the remaining oil in the pan, add the potatoes and cook for 8 minutes stirring, add the onion, sprinkle the parsley, and mix well with the potatoes.
  • In a small bowl add the eggs, mix with the cheese and season and beat until you get a mixture and pour over the pan.
  • Reduce the heat and cook for about 10 minutes or until the eggs are set.
  • When ready transfer the omelette onto a plate.
  • You can serve it hot or cold and garnish with garlic bread and green or tomato salad.

Inspiration and adaptation:,

Explore other recipes from the traditional Bulgarian cuisine.

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