Baked Potato and Tomato Omelet, #5 Tomatoes 8 Ways

One of our employees once made the statement, “For Yvonne, potatoes are their own food group”.   It’s true.   I love potatoes in any form.   And tomatoes come second on my list of favorite foods.   Well, maybe third.   Chocolate has to be tied with potatoes for the number one spot.   Anyway, I created this delicious combination of potatoes, tomatoes and cheese for breakfast.   Apparently it’s on our guests’ list of favorites too, because we served it this morning and the plates came back clean.   You can use any type of potato you want.  If I’m using redskins or Yukon Gold I leave the skin on.   If you’re in a hurry, just grab some frozen Southern Style Hash browns.


2 tablespoons butter
2 tablespoons canola or olive oil 2 large potatoes cut in 1/2 inch cubes (about 2 cups diced potatoes)
1 small onion diced
6 eggs
1 cup milk
1/2 teaspoon each Salt and Pepper
1/4 teaspoon cayenne or red pepper flakes
1/2 cup crumbled Feta Cheese
1 cup shredded cheddar cheese
3 medium tomatoes – cut in 1/4 inch thick slices

Preheat oven to 350 degrees.   Spray a 9 inch deep pie plate with cooking spray.   Put butter and oil in a medium size skillet over medium heat.   Add potatoes and onions and cook until potatoes are soft and golden brown and onion is translucent.    Meanwhile, beat together eggs, milk, salt, pepper and cayenne.    Put the cooked potato mixture in the bottom of the pie plate.   Sprinkle Feta and cheddar cheese over top.    Carefully pour the egg batter over all.   Lay tomato slices on top.   Put in oven and bake at 350 degrees for about 45 minutes or until top is golden and eggs are set.

Let stand for 5 minutes before cutting into wedges.
Gives 8 small or 6 large servings.

The White Oak Inn

Yvonne Martin
Ohio Bed and Breakfast Foodie

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