Turkish Potato Omelette Recipe
I've not shared a breakfast recipe for a long time, if I'm not mistaken. I wanted to fill this gap with one of my favorite breakfast recipe, Turkish potato omelette or patatesli yumurta in original words. I call it breakfast, but even if I put it in the main recipe category, I don't think it doesn't fit, because it is a very filling recipe and it is a suitable recipe for also lunch and dinner as well as breakfast.
Patatesli yumurta is cooked differently in every home, as in all of the traditional recipes such as tortilla de patata recipe, which is equivalent of yumurtalı patates in Spanish cuisine.
If you don't have a home-specific recipe already, you can try my recipe. While I cook yumurtalı patates, I cook the potatoes in a mixed way. In places they brown beautifully, in places they stay in a freshly softened state. When all the potatoes are cooked enough to form a shell, it feels like potato chips with eggs. Of course, there are people who love it that way, I'm not one of them. When the potatoes are not fully fried and the outer skin is left unshelled, they mix well with eggs. On the other hand, fried potato pieces create little surprises in the omelette.
For this consistency, it is not necessary to use too much oil to cook the potatoes or to cook them very carefully so that they do not break. Even if the bottom of the potatoes sticks to the pan while mixing the potatoes and the top is separated, the upper part is the soft potatoes of the yumurtalı patates, and the pieces that stick to the pan and fried well are the parts that you feel crispy while eating. Sometimes, mistakes or problems can cause a better result.
I try the same level of effort for the eggs of the yumurtalı patates, I mean not too much. I crack the eggs directly onto the potatoes without whisking them beforehand in a separate bowl, and instead of blending all the ingredients, I distribute only the egg yolks. In this way, it does not look mushy, it has a more tidy appearance.
I use black pepper, parsley and chili peppers to flavor and garnish the recipe. You can change them according to your taste.
Enjoy the recipe...
- 2 medium potatoes,
- 4 eggs,
- 5 tablespoons of olive oil,
- Chopped parsley and chili pepper flates to garnish.
- Peel the potatoes and cut into cubes,
- Heat the olive oil in a pan, add the potatoes and cook over medium heat, stirring frequently, until they are browned and crispy in patches,
- Break the eggs over the potatoes and spread the egg yolks with a wooden spoon,
- Sprinkle salt and pepper on top,
- Cover and cook until you reach the desired consistency,
- You can serve it by garnishing with chopped parsley and chili pepper flakes.