Chicken and Potato Omelet Skillet
This chicken and potato omelet skillet is a savory, easy homestyle recipe made with chicken, grated potatoes, and eggs. Its golden, firm texture makes it a simple choice for lunch, dinner, or a quick meal.
Equipment
- 1 box grater
- 1 large mixing bowl
- 1 lidded skillet
- 1 plate for flipping
Ingredients
- 1 chicken breast frozen, or cooked and shredded
- 2 potatoes medium, grated
- 3 large eggs
- 1 onion medium, chopped
- cilantro chopped, or another fresh herb
- 1 teaspoon salt
- ½ teaspoon black pepper
- olive oil
Instructions
- Grate or shred the chicken breast, since smaller pieces blend into the mixture better and create an even texture.
- Mix the chicken, grated potatoes, eggs, and seasonings until the mixture holds together before cooking.
- Squeeze the grated potatoes to remove excess liquid, which helps keep the omelet firmer.
- Add olive oil to the skillet and spread the mixture into an even layer, cooking gently over low heat.
- Cover the skillet and cook for about 15 minutes, letting the steam help cook the center.
- Flip the omelet with the help of a plate so both sides become golden.
- Cook for another 15 minutes, then remove when firm and ready to serve.