There are some breakfasts that just feel like a mini-vacation, you know? This Greek Omelette with Tomato, Potatoes, and Feta is exactly that. It’s not your everyday, run-of-the-mill omelette. Nope. We’re talking about fluffy eggs packed with crispy potatoes, juicy tomatoes, and that wonderfully salty kick from feta cheese. It’s hearty enough to keep you going for hours, but still feels fresh and vibrant. So, if you’re looking to shake up your breakfast routine, you’ve come to the right place!

Ingredients for this Greek Omelette with Tomato, Potatoes, and Feta

This recipe makes one seriously satisfying omelette. If you’re cooking for two, just double everything!

Eggs: 3 large ones, because we’re not messing around.
Potatoes: 1 medium potato (about 1/2 cup), diced into small cubes. A waxy potato like Yukon Gold works great here!
Cherry Tomatoes: A handful (about 1/2 cup), halved.
Feta Cheese: 1/4 cup, crumbled. Go for the kind in brine if you can… it makes a world of difference.
Red Onion: 2 tablespoons, finely chopped.
Garlic: 1 clove, minced.
Dried Oregano: 1/2 teaspoon.
Olive Oil: 1 tablespoon, plus a little extra if needed.
Salt and Freshly Ground Black Pepper: To taste.

Instructions

First things first, let’s get those potatoes cooked. Heat the olive oil in a non-stick skillet (about 8-10 inches is perfect) over medium heat. Add your diced potatoes and cook them for about 8-10 minutes, stirring occasionally. You want them to be tender and nicely golden brown. A little crisp on the edges is the goal!
Once the potatoes are looking good, toss in the chopped red onion and cook for another 2 minutes until it starts to soften. Then, add the minced garlic and cook for just 30 seconds more until it’s fragrant. Be careful not to let the garlic burn!
Time for the tomatoes. Add the halved cherry tomatoes to the skillet and cook for a minute or two, just until they begin to soften up a bit.
While that’s happening, crack your eggs into a small bowl. Add the dried oregano, a pinch of salt, and a good grind of black pepper. Whisk everything together until it’s light and a little frothy.
Pour the egg mixture directly over the potato and veggie mix in the skillet. Gently tilt the pan to make sure the egg covers everything evenly. Let it cook, without stirring, for about 3-4 minutes. You’ll see the edges start to set. You can lift the edges with a spatula and tilt the pan to let any uncooked egg run underneath.
When the omelette is mostly set but still a little wet on top, sprinkle your crumbled feta cheese over one half of it.
Now for the grand finale! Carefully fold the other half of the omelette over the feta-covered side. Let it cook for one more minute to get that cheese all warm and slightly melty. Slide it onto a plate, and you’re ready to eat!

Cook and Prep Times

Prep time: About 10 minutes (mostly chopping!)
Cook time: About 15-20 minutes

Nutritional Information

Just a little heads-up: This is an estimate and can vary based on the specific ingredients you use.

Calories: Approximately 450-500 kcal
Protein: Around 25g
Carbohydrates: Around 20g
Fat: Approximately 30g

Frequently Asked Questions

What other vegetables can I add to a Greek omelette?

Oh, you can totally get creative here! Spinach is a classic addition, just wilt it in the pan before adding the eggs. Bell peppers (especially red ones) add a lovely sweetness, and zucchini or Kalamata olives would also be fantastic. Think of this recipe as a great starting point!

How do I keep my omelette from sticking to the pan?

The key is a good non-stick skillet and making sure your pan is properly heated before you add anything. Don’t skimp on the olive oil, either; it creates a necessary barrier. If you let the oil get hot (but not smoking!) before adding the potatoes, you should be in good shape.

Can I make this omelette with a different kind of cheese?

While feta gives it that classic Greek flavor, this omelette would also be delicious with goat cheese for a creamy tang or even some shredded mozzarella if that’s what you have on hand. Cooking is all about making it your own, so feel free to experiment.