Potato Omelette

This potato breakfast omelette is almost always on my table on Sundays. It's the perfect brunch dish and loved by the whole family.

📝 Ingredients

• 5 small potatoes (approximately 2 cups)
• 1/2 onion (approximately 1 cup)
• 6 eggs
• 3 tbsp olive oil
• 1.5 tsp salt
• 1/4 tsp black pepper
• 1/4 cup parsley (chopped)

👨‍🍳 Instructions

1. 1Start by peeling and dicing the onions very finely, then cook them in an oven safe pan with the olive oil and 1/2 a teaspoon of salt, until softened (5-7 minutes).
2. 2Meanwhile, peel and chop the potatoes into small cubes, approx. 1/2 inches in size.
3. 3Add the potatoes to the pan with another 1/2 teaspoon of salt and mix. Allow them to cook for 10-15 minutes, stirring only every 5 minutes or so to ensure all sides get crispy. You can cover the pan for the last few minutes to soften them faster.
4. 4Crack 6 eggs into a bowl and whisk with 1/2 teaspoon of salt and 1/4 teaspoon black pepper.
5. 5When potatoes have softened, pour the eggs over them evenly and cook for 3-4 minutes.
6. 6Transfer to the oven to broil the top for 2-3 minutes until set. If you don't have a broiler, you can cover the pan until the eggs set or you can flip it (it may break though!)
7. 7Garnish with chopped parsley and serve with bread and any other toppings of choice.