4 Ingredient Feta and Potato Omelette

This is my 4 Ingredient Feta and Potato Omelette which I can eat every single day. It is one of my favourite breakfast recipes and always on rotation. There’s nothing that can beat the combination of potatoes and feta for me so I highly recommend you give this a try. It’s not only so incredibly easy, but you can make life even simpler if you boil the potato the night before and refrigerate it so it’s ready for the morning. It will take you 2 minutes to make and a few seconds to devour.

4 ingredient feta and potato omelette by the modern nonna 4 ingredient feta and potato omelette

4 Ingredient Feta and Potato Omelette

Themodernnonnathemodernnonna
It’s not only so incredibly easy, but you can make life even simpler if you boil the potato the night before and refrigerate it so it’s ready for the morning. It will take you 2 minutes to make and a few seconds to devour.
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Prep Time 5 mins
Servings 1

Ingredients
  

  • 1 yellow potato cut into thin wedges or any potato you like
  • 2 big pinches of salt for the water
  • 2 large eggs
  • touch of olive oil or butter
  • few pieces of feta or crumbled measure with your heart

Instructions
 

  • Peel the potato and cut it in half. Cut those halves into thin wedges and place them in a pot of salted water. Boil them on the stove for about 5 minutes from the boiling point or until fork tender. Drain them and let them cool a bit. You can even do this step the night before and store them in the fridge.
  • In a pan on medium-low heat add a touch of olive oil or butter. Whisk two eggs in a bowl with a fork for about a minute. Pour them into the pan and swirl it around a bit so the eggs coat the bottom evenly. Let them cook for about 30 seconds to a minute.
  • Onto one side of the pan arrange 3-4 slices of potato and 3 slices of feta cheese. You can also crumble the feta and make sure you measure with your heart.
  • Once the sides begin to fully lift off and the egg is almost cooked, you can flip it over onto one side with a spatula. Let it cook for another minute and enjoy.

Notes

I like using olive oil or butter but feel free to use anything you like. Whisk the eggs for at least 30 seconds with a fork before adding them to a pan on medium-low heat and make sure they cook for 30 seconds or so before adding in the potato slices.
You can use any feta you enjoy and you can crumble it as well. Feel free to add a pinch of salt more for the eggs but I don’t need to as my potatoes and feta were salty. You can also use grated cheese like Manchego or any that you prefer.
Make sure the sides can fully lift off and the egg is almost fully cooked before flipping it over. You can flip it over to one side or you can also flip it over on both sides towards the middle as well. If it breaks, don’t worry as it will be delicious regardless.
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