Name: Crispy Potato Omelette Wrap
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 medium potatoes, peeled and thinly sliced; 1 tablespoon olive oil; 4 large eggs; ½ red bell pepper, finely diced; 2 tablespoons fresh parsley, chopped; ½ teaspoon chili flakes; to taste salt and black pepper; 50 g mozzarella, shredded; 3 slices bacon, cooked until crispy and roughly chopped; 1 cup cabbage, finely shredded; ½ small red onion, thinly sliced

Description

This crispy potato omelette wrap features a golden base of thinly sliced potatoes topped with fluffy eggs, melted mozzarella, crispy bacon, shredded cabbage, and sliced red onion, all folded into an impressive single-portion wrap. Perfect for weekend brunch or a protein-rich breakfast that feels restaurant-quality yet comes together quickly at home.

Ingredients

Scale

2 medium potatoes, peeled and thinly sliced
1 tablespoon olive oil
4 large eggs
½ red bell pepper, finely diced
2 tablespoons fresh parsley, chopped
½ teaspoon chili flakes
to taste salt and black pepper
50 g mozzarella, shredded
3 slices bacon, cooked until crispy and roughly chopped
1 cup cabbage, finely shredded
½ small red onion, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

Slice the potatoes: Peel the potatoes and use a vegetable peeler or mandoline to slice them lengthwise into very thin, even slices, about the thickness of a coin.
Arrange and cook: Heat the olive oil in a large nonstick skillet over medium heat. Arrange the potato slices in slightly overlapping layers across the bottom of the pan, creating a solid base. Cook for 8 to 10 minutes until the potatoes are tender and lightly golden underneath.
Check for doneness: The potatoes should be flexible enough to fold later, so ensure they're cooked through but still slightly pliable.
Whisk the eggs: Crack the eggs into a bowl and add the diced red bell pepper, fresh parsley, chili flakes, salt, and black pepper.
Mix thoroughly: Whisk until all ingredients are well combined and the mixture is smooth, about 1 to 2 minutes.
Add to pan: Pour the egg mixture evenly over the cooked potatoes, then sprinkle the shredded mozzarella over the top.
Cook the omelette: Cover the skillet and cook over medium-low heat for 5 to 7 minutes until the eggs are set and the mozzarella has melted completely. Keep the heat low to prevent the potato bottom from burning.
Add the filling: Carefully arrange the shredded cabbage over one half of the omelette, then top with the chopped crispy bacon and sliced red onion.
Fold and serve: Using a spatula, gently fold the potato omelette in half over the filling, creating a wrap shape. Slide it onto a plate and serve immediately while the textures are at their best.

Prep Time: 15 minutes
Cook Time: 20 minutes