This pan fried Potato Omelette is a Moroccan spin on the classic Spanish Tortilla, made with eggs, Yukon gold potatoes, & a blend of colorful veggies and spices. It's loaded with unique flavor & texture & makes an easy one pan breakfast, brunch, dinner, appetizer, or snack, perfect for sharing with friends.
⭐️ Why We Love This Recipe
This recipe is one that I've been wanting to share for years. My dad used to make variations of this potato omelette for me and my husband every time we spent weekends with him.
The contrast of the crispy potatoes, caramelized veggies, and light fluffy eggs is the most satisfying combination to enjoy any time of day.
It's the perfect Moroccan recipe to share with guests for a number of reasons:
- It's easy to throw together in one pan
- Customizable for whatever veggies you have on hand
- Filling & balanced with veggies, eggs, and potatoes all baked into 1 dish
This post may contain affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.
Here's your grocery list to make this Moroccan potato omelette:
- olive oil
- Yukon gold potatoes, diced
- yellow onion, diced
- zucchini, diced
- cherry tomatoes, halved or diced tomatoes
- parsley, minced
See recipe card for quantities.
👩🍳 Step by Step Instructions
Prep the pan & veggies. Heat the olive oil in a skillet over medium heat. Dice & chop the potatoes, onion, zucchini, tomatoes and parsley.
Fry the potatoes. Add the potatoes to the oil and cook until they begin to turn golden brown all around.
Add veggies. Add the onion and continue to cook until they begin to caramelize, turning the heat down to low if needed. At this point, add the zucchini and tomatoes, and continue to cook everything until the zucchini has softened and the potatoes are cooked through.
Season with spices & herbs. Season everything with half of the parsley and all of the spices. Mix to coat the veggies with the spices and herbs. Distribute the veggies evenly throughout the pan.
Reminder: To be sure the eggs aren't underdone, it's helpful to prick a toothpick into the center of the omelette. If the toothpick comes out dry, you are good to kill the heat, take it out of the oven, and prep to serve.
Add the eggs. Beat the eggs in a bowl before pouring over the veggies. Let the eggs cook for a few minutes before covering.
Cook. Continue to cook on medium low for 10 minutes, until the edges have solidified and can pull away from the side of the pan when moved gently with a spatula. . Flip the omelette onto a serving platter, slice and serve. Garnish with remaining parsley.
As mentioned above, there are a million different variations and combinations you can create with this recipe.
Here are some fun ideas:
- Veggies - feel free to use whatever veggies you have on hand. My dad and I have made this recipe with sweet potatoes, green beans, mushrooms, etc.
- Spices - while the spices we're using in this potato omelette are following a more Moroccan flavor profile, you can have fun and try using a spice blend like this ras el hanout seasoning or sazon seasoning.
- Add meat - it's always fun to use some Merguez, chorizo, bacon, you name it! Bonus points from my dad if you use leftover meat from last night's BBQ. Simply warm it up with the veggies before pouring in the eggs.
🇲🇦 Moroccan Omelettes vs. Spanish Tortillas vs. American Omelet
You might notice many similarities between the Moroccan omelette and a Spanish tortilla.
Without getting into the complex history between the two countries, it's worth noting that Spanish influence is prominent in Morocco. This influence is especially present in the cuisine, as shown in this recipe.
Spanish tortillas are known for their crispy on the outside, creamy on the inside, potatoes, and light fluffy eggs. Sometimes served tapas style, they're traditionally made with eggs and potatoes, occasionally topped with fresh herbs.
In Morocco, you will find these omelettes made in restaurants, by street vendors, and by home cooks. They can be baked in skillets (as we're doing today) and in tagines, and usually include a blend of seasonal veggies in addition to potatoes. You can also find them with Merguez, a Moroccan spiced sausage.
While the two recipes are very similar, the main difference is the assortment of vegetables and spices used in the Moroccan omelette, versus the classic flavors and ingredients in the Spanish tortilla.
It's worth noting that neither of these look much like a traditional American omelet, which takes beaten eggs that are sometimes filled with ingredients, then folded over themselves.
While they all contain similar ingredients, the cooking method is what sets this style of omelet apart.
A good quality frying pan is important in nailing this recipe.
Just make sure whatever pan you use has a tight fitting lid.
Like most egg dishes, this recipe is best served fresh.
Any leftovers can keep well for up to 2 days when kept in an air tight container in the fridge. You can microwave, toast, or bake the omelette to reheat.
I do not recommend freezing any leftovers.
⭐️ Important Reminder
Make sure to err on the side of undercooking your eggs, as opposed to overcooking them. They will continue to solidify as the omelette settles, and no one likes rubbery eggs.
To be sure the eggs aren't too underdone, it's helpful to prick a toothpick into the center of the omelette. If the toothpick comes out dry, you are good to kill the heat, take it out of the oven, and prep to serve.
🍽 Perfect Pairings
My family usually enjoys this recipe with a simple fruit salad, a slice of fresh bread, and coffee or tea.
And while this potato omelette is perfectly delicious & filling on it's own, there are a few classic Moroccan breakfast recipes you might want to try alongside: