Baked Shredded Potato Omelette Recipe

Shredded Potato Omelette

While I was browsing the internet recently I read an article where you use hash browns in your omelette, how novel. However, this is not something I usually buy. So I decided to try a shredded potato omelette. As it turns out it was delicious.

Although, there were a couple of things I will do differently next time. For instance, I fried off the grated potato straight after grating it. Hense it turned out a lot mushier than I had planned. As a result, next time I think I will try seasoning it and baking it in the oven to crisp it off first.

Then there was the frying pan, in the recipe, they used a skillet which would have been much easier, as once they added the egg on top they placed it in the oven to finish off. However using a frying pan with a plastic handle, I ended up grilling off the egg to cook it.

Furthermore, this makes a nice healthy alternative to eating meat as eggs are high in protein.

Shredded Potato Omelette
Shredded Potato Omelette – all ready to dish up.

Serves 1


  • 3 Medium Eggs – plus 1 for on top
  • A Dash of Milk
  • 1 medium sized potato
  • Small Red Onion
  • Handful of small Mushrooms
  • 3 Cherry Tomatoes
  • About a quarter of a Red Pepper
  • Grated Cheese to taste – I like a lot of cheese
  • Salt and freshly ground Black Pepper for seasoning
  • tsp of olive oil


  • To begin with, you want to grate your potato. Then I would suggest you lay it in an oven dish and bake it for about 20 minutes, to crisp it out a bit.
  • Meanwhile, you want to dice up your onion, mushrooms, tomatoes, and red pepper. And whisk three eggs and milk together with your seasoning
  • Next, add the olive oil to the frying pan (skillet) and fry them off. Then remove your vegetables from the pan.
  • Once your potato shreds are nice and crisp you can begin putting it all together.
  • Layer the potato in the bottom of the skillet, going up the sides slightly, this way you will get a nice crispy edge.
  • Place your vegetables on top and pour over your egg mix.
  • Bake in a medium oven for about 30 minutes until lightly brown on the top and cooked through.
  • Remove from the oven and grate your cheese over the top, crack open your last egg over the top and place back in the oven for approximately 5-10 minutes until the cheese is melted and the egg is cooked to your liking.
  • Carefully slide onto a serving plate and enjoy.


Side Note

This recipe may seem like it uses a lot of eggs for one person, but we had this as a main meal and it was very filling. 

Also if you are looking at cutting out or down on the amount of meat in your diet, this is a very healthy option.


Conclusion – this is not a recipe for freezing, although plain omelettes can be frozen. I personally would not freeze ones with other ingredients.

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