At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 2 to 3 servings
• Prep time: 10 minutes
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 2 to 3 servings.

• Calories: 560 kcal
• Protein: 19 g
• Carbohydrates: 50 g
• Fat: 32 g
• Fiber: 7 g
• Sodium: 719 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Potato Omelet

Have these measured and ready before you begin.

• 2 large potatoes
• 4 tablespoons cornmeal
• 3 tablespoons olive oil
• 1/2 teaspoon ground black pepper and 1/4 teaspoon Aleppo pepper
• 3 large eggs
• 1 tablespoon sesame seeds
• 1 tablespoon nigella seeds (sold as nigella or black cumin seed)
• 1/2 cup (2 ounces/57 g) shredded low-moisture mozzarella or mild cheddar
• 1/2 teaspoon fine salt

Directions

1. Peel and wash the potatoes, then cut them into thin rounds.

2. Mix the cornmeal with the black pepper and red pepper flakes, and coat the potato slices.

3. Heat the olive oil in a 10-inch nonstick skillet over medium heat, scatter in the sesame, and arrange the potatoes in overlapping layers. Season with the measured salt.

4. Cover and cook over medium-low heat for 12–15 minutes, turning the potato sections once, until fork-tender.

5. Beat the eggs and pour them evenly over the potatoes; cover and cook until nearly set.

6. Scatter the cheese and nigella seeds over the top, cover until melted, then cut into four wedges and serve hot.

Sources

1. USDA FoodData Central — April 2026 data release