Skip to main content

Start your day off right with this hearty Italian-style omelette. Roasted potatoes, onions, and garlic are enveloped in fluffy eggs for a savory breakfast or brunch.


  • 600g russet potatoes
  • 1 yellow onion
  • 2 cloves garlic
  • 4 large eggs
  • 3 tablespoons milk
  • 4 tablespoons Gridelli San mauro or Rimini olive oil
  • 50g Parmesan cheese
  • Olive oil chili pepper sauce
  • Sage for garnish


  1. Preheat oven to 170°C.
  2. Heat 4 tablespoons olive oil in a cast iron pan.
  3. Thinly slice the potatoes and add to the pan. Sweat the potatoes over medium heat without browning.
  4. Stir the potatoes, turning them without breaking them up. After about 15 minutes, add the sliced yellow onion. Sweat the onion without browning.
  5. Add the garlic and mix the potatoes, onion and garlic well. Season with salt and pepper.
  6. Crack the eggs into a bowl, add 3 tablespoons milk and lightly beat with a fork.
  7. Pour into the pan and reduce heat slightly.
  8. Let cook on the stove for about 5 minutes then transfer the pan to the middle of the oven and bake for about 15 minutes.
  9. Grate Parmesan over the top and drizzle with a few drops of chili oil. Garnish with sage leaves. Serve with a fresh salad and bread.

Leave a Reply