Some of the best meals start with the ingredients you already have. A few potatoes. Some eggs. A piece of cheddar. A handful of spring onions. And, in this case, a little garlic salami waiting in the fridge.

Put them all together in a skillet, and you get something far more satisfying than the sum of its parts: a thinly sliced potato omelet with garlic salami, spring onions, and cheddar cheese.

A YouTube video inspired this recipe, and we have to say it is worth the fuss. You might be wondering what a crispy potato omelet is. Well, it’s golden and savory, with tender layers of potato tucked into soft eggs, little browned cubes of garlic salami throughout, and melted cheddar that brings it all together.

The spring onions add just enough freshness to keep it from feeling too rich. And while I’d happily eat this for breakfast, I think it makes an equally good lunch or easy weeknight dinner. You can change up the ingredients using whatever you have on hand; a fantastic addition would be sun-dried tomatoes and red bell peppers.

An Omelet That Feels Like a Proper Meal

There are omelets, and then there are omelets that are substantial enough to make you forget about lunch for the rest of the afternoon. This is definitely the second kind. The secret is the thinly sliced potatoes. Rather than cutting them into large chunks, slice the potatoes with a potato slicer and cook them until tender and lightly golden.

The potatoes become a structural part of the omelet, with whisked eggs poured on top. The garlic salami adds a touch of flavor, but you can leave it out for a purely vegetarian breakfast. If you add the salami, lightly cook it first; it adds a ton more flavor. The spring onions add herbaceousness.

Ingredients

Eggs, Potatoes, Garlic Salami, Chedder Cheese, Spring Onions and Salt.

Why Thinly Sliced Potatoes Work So Well

If you’ve ever made a potato omelet with chunky potato pieces, you’ll know the potatoes can sometimes take over the dish. Thin slices change everything. They cook more evenly and become tender much faster. They also create layers throughout the omelet, giving it a lovely texture when you cut into it. A mandoline or potato slicer is ideal for slicing the potatoes.

Garlic Salami Is the Unexpected Ingredient

A traditional potato omelet might use polony, or simply onions for extra flavor, but garlic salami works beautifully here. Cut it into small cubes rather than thin slices. The little cubes become golden and slightly crisp around the edges while staying pleasantly chewy in the center. If you don’t have garlic salami, use whatever salami you can find. With every few bites, you get a burst of garlicky, savory salami against the creamy potato and egg. It’s the sort of addition that makes a simple potato omelet with salami feel much more interesting.

And Then There Is the Cheddar

Potatoes and cheddar hardly need an introduction. The cheddar melts into the eggs as they cook, creating pockets of creamy, salty richness between the potato slices and salami pieces. I prefer mature cheddar here because you don’t need as much to get plenty of flavor. Grating it also helps it melt evenly through the omelet. If you like a particularly cheesy omelet, add a little extra over the top just before finishing it under the grill.

Instructions

Prepare the potatoes: peel and slice very thinly with a potato peeler to ensure even slices. Heat the cooking oil in a large pan on medium heat. Add the cubed salami and sauté until it is golden brown. The browned edges of the garlic salami will add a ton of flavor. Remove the salami to a plate and set aside.

Add the sliced potatoes, spread them onto the pan, and let them gently brown for a few minutes. Salt the potatoes for flavor. Avoid salting the eggs, as the salami and cheddar cheese are already salty.

When the potatoes are almost cooked, add the whisked eggs and top with the cubed salami. Add the spring onions and the cheddar cheese. Reduce the heat and let the omelet cook gently. Let the omelet rest for a few minutes before slicing. Finish with the remaining spring onions.

How to Get Crispy Potatoes Without Dry Eggs

The trick to a really good potato omelet with cheddar cheese is cooking the potatoes before the eggs have a chance to overcook. The potatoes need more time than the eggs, so don’t be tempted to pour the egg mixture into the pan too early. Cook the potatoes gently until fully cooked; then add the eggs and cook until tender. Once you add the eggs, reduce the heat and cook slowly.

This gives you the best of both worlds: lightly golden potatoes around the edges and soft, tender eggs in the center. If you prefer extra-crispy potatoes, let them sit undisturbed in the skillet for a few minutes before turning them. This lets a golden crust develop.

What Makes This an Easy Breakfast Recipe?

It requires very little prep, and everything cooks in one pan. That makes this easy potato omelet recipe particularly useful for slow weekend breakfasts when you want something more substantial than scrambled eggs, but don’t want to spend an hour in the kitchen.

It’s also a great way to use leftover potatoes, although freshly sliced potatoes give the omelet a particularly good texture. And don’t feel restricted to breakfast. A wedge of this omelet with a simple green salad makes a lovely lunch. It also works surprisingly well as an easy dinner when served with roasted vegetables or a fresh tomato salad.

What to Serve with a Potato Omelet

Because this omelet is rich and savory, fresh sides work particularly well. A Crisp green salad complements this crispy potato omelet well; you can also serve cucumbers lightly seasoned with lemon and olive oil. A spoonful of sour cream will add a tangy flavor to the dish. For breakfast, I like it with toasted bread and something fresh on the side. For lunch or dinner, a sharp, crunchy salad is all you really need.

Can You Make This Potato Omelet Ahead?

Yes. Allow the omelet to cool completely, then refrigerate it in an airtight container. Reheat gently in a skillet or microwave. It is also perfectly good cold or at room temperature, which makes it useful for packed lunches and casual meals. If you’re serving it later, don’t overcook the eggs initially. Keeping the center tender helps the omelet have a much better texture when reheated.

A Few Simple Variations

The basic recipe is easy to adapt depending on what you have in the fridge. For a little heat, add sliced fresh chili or a pinch of chili flakes.

Swap the spring onions for caramelized onions for a sweeter, deeper flavor. Add a handful of chopped parsley for freshness. You could also replace some of the cheddar with mozzarella for a particularly stretchy, cheesy finish. And if you don’t have garlic salami, try another strongly flavored cured sausage. The key is to use something savory enough to stand up to the potatoes and eggs.