Tomato Potato Omelette Cyprus Dish
Experience the savory delight of the Tomato Potato Omelette, a beloved Cyprus dish that combines simple, wholesome ingredients for a hearty and satisfying meal. This Mediterranean-inspired recipe features golden, pan-fried potato slices layered with juicy, diced tomatoes and optional caramelized onions, all enveloped in fluffy, seasoned eggs. A sprinkle of fresh parsley adds a bright, herbal finish, elevating its rustic charm. With just 15 minutes of prep time and a one-skillet cooking method, this omelette is perfect for busy mornings, light lunches, or a cozy dinner. Packed with flavor and a touch of nostalgia, this dish is a delicious way to bring the taste of Cyprus to your table.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 2 medium Tomatoes
- 4 large Eggs
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 0.5 medium Onion (optional)
Instructions
Peel the potatoes and cut them into thin slices, about 1/4-inch thick.
Dice the tomatoes into small pieces and remove any excess seeds or liquid.
Chop the parsley finely, and if using onion, dice it finely as well.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Add the potato slices to the skillet in a single layer (work in batches if necessary) and cook for about 8-10 minutes, flipping occasionally, until they are golden and tender. Remove from the skillet and set aside.
In the same skillet, add the optional diced onion (if using) and cook until translucent, about 2-3 minutes.
Add the diced tomatoes to the skillet and cook for 4-5 minutes until softened, stirring occasionally. Season with salt and black pepper.
While the tomatoes are cooking, crack the eggs into a medium bowl, season with a pinch of salt and black pepper, and whisk until well combined.
Once the tomatoes are softened, return the cooked potatoes to the skillet, arranging them evenly over the tomatoes.
Pour the whisked eggs evenly over the potatoes and tomatoes, tilting the skillet slightly to ensure the eggs spread evenly.
Reduce the heat to low and let the omelette cook undisturbed for about 8-10 minutes, or until the eggs are set. You can cover the skillet with a lid to help the eggs set more quickly.
Sprinkle the chopped fresh parsley over the omelette before serving.
Carefully slide the omelette onto a plate or serve it directly from the skillet. Cut into wedges and serve warm.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 14.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 223 mg | 17% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3125 mg | 66% | |
*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.
