[Recipe] Potato Omelette



We all have comfort food that remind us of our childhood. For some it’s mac n’ cheese, for others it’s pancakes, but for me it’s my mom’s potato omelette. As far as comfort food goes, this dish is actually not terrible. I definitely considered making this a lot more often when I learned that a medium baked potato with skin on is only 161 kcal, providing 4g each of fibre and protein. In addition, you will also get the following daily nutrient requirements[1]:

  • 26% of Vitamin C
  • 26% of potassium (3x more than a banana)
  • 27% of B6
  • 10% of iron
  • 12% of B3, folate, & magnesium

I also use olive oil for cooking and a lot less of it than mom does, so I’ve definitely made this recipe a lot healthier than the original version, without sacrificing in taste.

According to Canada’s Food Guide, potatoes are considered a vegetable, but due to their high starch content I consider them a carbohydrate, so I adding veggies on the side of my meal to make it more balanced. This dish works well for any meal and can be made quickly with staple ingredients I usually have in the house. Hope you enjoy this as much as I do, sparingly.


•2-3 medium potatoes or 6 small potatoes (I used purple & white potatoes)
•1 tbsp olive oil
•¼ cup boiling water
•2 eggs
•salt & pepper


1. Boil kettle

2. Cut potatoes into thick fries

3. Heat non-stick pan on medium-high heat and add the olive oil. Add cut potatoes and allow each side to brown slightly, being careful not to burn them. 

4. Add the 1/4 cup of boiling water and promptly cover pan with lid. Allow the potatoes to steam until soft, adding more water as needed. You’ll want to make sure all the water evaporates before the next step, so add it slowly if you need.

5. Once potatoes are soft & water has evaporated, crack the eggs over the potatoes, salt/pepper to taste, and cover with lid. Once the eggs are set your dish is ready to enjoy.

Bon Appetite!

Anna Gofeld, RD




[1] Sygo, Jennifer. “Potatoes: The Nutrition.” Unmasking Superfoods: The Truth and Hype about Acaí, Quinoa, Chia, Blueberries and More. Toronto: HarperCollins, 2014. 118-19. Print.

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