Recipe: Potato Omelette - good enough for a main course

Di Curtin shares another recipe using ingredients that people are most likely to have at hand, during self-isolation and social distancing during COVID-19
Recipe: Potato Omelette - good enough for a main course
Potato Omelette

ALTHOUGH food shops and chemists will remain open, we are all advised not to make any journey unless it’s absolutely essential. If you do have to go out for shopping, it’s worth noting the new shopping hours dedicated to the elderly, carers and the vulnerable. All other customers are asked to avoid these hours if possible, especially customers with children, in line with the advice on social/physical distancing.

Following on from last week’s column on stocking your storecupboard during this difficult time, this week’s recipe also uses basic ingredients that people would usual have to hand.

I’ve used eggs, cooked potatoes, tomatoes and frozen green beans to make an omelette similar to what the Spanish call Tortilla Espagnol, and the Italians know as Frittata.

My Potato Omelette is a substantial thick omelette that will fill you up as a main course. Serve it with some fries (and baked beans, if you wish!) on the side and any that gets leftover can be eaten cold the next day. Apart from the potatoes and eggs that form the base here, the recipe can be adapted to whatever you have around. Vary the flavours, by adding a bit of chopped fried bacon or some savoury slices of chorizo to the mix if you have them in the fridge.

Canned prunes are always a handy thing to have in the cupboard. Well known for their effect on a sluggish digestive system - but these handy little fruits have so much more going for them! Prunes are actually semi dried plums, and if you think of them that way, they take on a whole new persona! Create a perfectly good crumble out of your storecupboard, from canned prunes and canned pears.

Ingredients (Serves 4)

1 onion, peeled and finely chopped

4 medium sized cooked peeled potatoes, sliced

3 ripe tomatoes, sliced

75g frozen green beans, broken into small pieces

8 large fresh free range eggs, beaten

Sea salt and freshly ground black pepper

Few drops of Tabasco sauce (optional)


  • Heat oil in a heavy bottomed skillet and cook onion until soft and lightly browned.
  • Remove from the pan and reserve.
  • Add potatoes and cook for a few minutes, until beginning to brown.
  • Add tomatoes and green beans and return onions to pan. Cover with a lid and cook for a few moments, to heat everything through, stirring occasionally.
  • Beat the eggs together and season. Add the tabasco sauce if you are using it.
  • Flatten surface of veggies evenly in the pan. Pour the eggs over.
  • Over medium heat, et the base and sides begin to set, then cover pan. Cook until most of the egg has set but still some runny bits on top.
  • Pop the pan under a pre-heated grill to finish off cooking it .
  • Serve immediately, sliced in wedges, with fries on the side if you wish.

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