Pork and Potato Omelet
Perfect for a hearty breakfast or a quick dinner, this Pork and Potato Omelet is a protein-packed twist on the classic omelet recipe. Featuring tender chunks of pork tenderloin, golden crispy potatoes, and fluffy eggs enriched with a splash of milk, this dish offers a satisfying balance of flavors and textures. The addition of minced garlic and fresh parsley brings a deliciously aromatic touch, while the buttery, skillet-seared eggs create the perfect base. Ready in just 35 minutes, this easy and satisfying meal is ideal for two servings and can be garnished with more parsley for a vibrant finish. Whether you're fueling up for the day or winding down, this pork and potato omelet recipe is sure to delight with its comforting, wholesome appeal.
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Recipe Information
Ingredients
- 200 grams Pork tenderloin
- 2 medium Potatoes
- 4 large Eggs
- 2 tablespoons Milk
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Butter
Instructions
Peel and dice the potatoes into small cubes (about 1 cm). Rinse them under cold water to remove excess starch, then pat dry with a paper towel.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and tender. Remove the potatoes from the skillet and set aside.
While the potatoes are cooking, dice the pork tenderloin into small, bite-sized pieces. Mince the garlic and chop the fresh parsley.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced pork and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Add the minced garlic in the last minute of cooking, stirring to combine. Season with a pinch of salt and pepper.
Remove the pork from the skillet and set aside with the potatoes. Wipe the skillet clean with a paper towel.
In a mixing bowl, crack the eggs and whisk them together with the milk, remaining salt, and black pepper until well beaten.
Return the skillet to the stove and melt the butter over medium-low heat. Pour the whisked eggs into the skillet, spreading them evenly.
Allow the eggs to cook undisturbed for 2-3 minutes until the edges begin to set. Scatter the cooked potatoes and pork evenly over one half of the omelet. Sprinkle with chopped parsley.
Carefully fold the other half of the omelet over the filling using a spatula. Cook for another 1-2 minutes to ensure the omelet is fully set and the filling is heated through.
Slide the omelet onto a plate, cut in half, and serve immediately. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 2273 mg | 99% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.1 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 248 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3484 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
