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Potato omelette

Whole recipeFrom: T.C. Millî Eğitim Bakanlığı, Yumurta (2011)

Ingredients

  • 150 gEgg
  • 426 gPotato
  • 28.8 gButter
  • 30.4 gMilk
  • 6.1 gSalt

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Potato66%
  2. Egg23%
  3. Milk 5%
  4. Butter 4%
  5. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Peel and boil the potatoes, then grate them.

  2. Wash the eggs, crack them into a deep bowl and whisk well.

  3. Mix the grated potato, milk and salt into the eggs.

  4. Heat the butter in a pan; pour in the mixture and spread it evenly.

  5. When the bottom is lightly pink, flip with a spatula and cook the other side.

  6. Serve hot on a plate, flat or folded in half.

Where this recipe comes from

From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Yumurta (2011); the method is written in our own words.

Last changed: November 1, 2026

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