Ingredients

The following ingredients have 4 Servings
  • Extra virgin olive oil
  • 3 gold potatoes, (about 12 ounces, peeled and cut into ½-inch cubes)
  • 1 to 2 green onions, (both whites and greens, sliced into rounds)
  • 1 to 2 garlic cloves, (minced)
  • Kosher salt
  • 1 teaspoon coriander
  • 1 teaspoon Aleppo pepper
  • ½ teaspoon sweet paprika
  • 1/4 teaspoon turmeric
  • 6 large eggs
  • ½ cup chopped fresh dill
  • ½ cup chopped fresh parsley

Instruction

  • Adjust a rack in the middle of the oven and preheat to 375 degrees F.
  • In a 10-inch cast iron or oven-safe skillet heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.
  • Add the cubed potatoes, green onions, and garlic. Season with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes, or until the potatoes are tender and cooked through (manage your heat to make sure the garlic does not burn).
  • In a mixing bowl, whisk together the eggs and fresh herbs. Add a big pinch of kosher salt and a little baking powder (about ¼ teaspoon), if you like.
  • Pour the egg mixture over the potatoes in the skillet and watch for the edges and bottom to settle a bit (about 3 to 4 minutes or so).
  • Transfer the skillet to the heated oven. Bake the potato omelet for about 8 to 10 minutes or until the eggs are fully cooked through and the top is no longer runny).