Zucchini and Potato Omelette
20 MIN
40 MIN

Zucchini and Potato Omelette


  • 2 potatoes, peeled and cubed
  • 2 garlic cloves, chopped
  • 3 tbsp (45 ml) olive oil
  • 2 zucchini, diced
  • 2 red onions, thinly sliced
  • 12 eggs


  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. In a pot of salted boiling water, cook the potatoes until tender. Drain.
  3. In a large non-stick skillet over high heat, lightly brown the garlic in 1 tbsp (15 ml) of the oil. Add the zucchini and onions. Cook for 3 minutes or until tender. Season with salt and pepper. Set aside in a bowl.
  4. In the same skillet over high heat, brown the potatoes in the remaining oil. Add oil, if needed. Stir in two-thirds of the vegetables.
  5. In a bowl, beat the eggs. Season with salt and pepper. Pour the eggs into the skillet and top with the remaining vegetables. Continue cooking over medium heat for 2 minutes or until the edges begin to set.
  6. Transfer to the oven and bake for 15 minutes or until the omelette is just set.