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.

a slice of a potato omelette

⭐️ 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

It’s a great one to serve with a cup of Moroccan coffee, mint tea, or this orange salad.

bowls of eggs, oil, tomatoes, zucchini and more

🧾 Ingredients

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 
  • paprika
  • cumin
  • salt
  • pepper
  • eggs

See recipe card for quantities.

a potato omelette on a plate

👩‍🍳 Step by Step Instructions

hands mincing parsley

Prep the pan & veggies. Heat the olive oil in a skillet over medium heat. Dice & chop the potatoes, onion, zucchini, tomatoes and parsley. 

diced potatoes browning in a pan

Fry the potatoes. Add the potatoes to the oil and cook until they begin to turn golden brown all around.

zucchini, tomatoes, potatoes and onions in a pan

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. 

spiced veggies in a pan

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.

a raw omelette in a pan

Add the eggs. Beat the eggs in a bowl before pouring over the veggies. Let the eggs cook for a few minutes before covering.

a potato omelette on a plate

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.

💫 Variations

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.
a potato omelette

🇲🇦 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.

🍴 Equipment

A good quality frying pan is important in nailing this recipe.

If you have a cast iron pan you’ve seasoned and trust, that’s a great tool to use. Otherwise you can use a nonstick pan or all clad stainless steel skillet.

Just make sure whatever pan you use has a tight fitting lid.

a slice of a potato omelette

🥡 Storage

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.

a potato omelette

🍽 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:

Bismillah,

the name Salima
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a slice of a potato omelette

Moroccan Potato Omelette

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  • Author: Salima Benkhalti
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 miinutes
  • Yield: 4 servings 1x
  • Category: Breakfast, Brunch, Appetizer, Main Dish
  • Method: Baked
  • Cuisine: Moroccan, Spanish
  • Diet: Vegetarian

Description

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.


Ingredients

Units Scale
  • 2 tbsp olive oil
  • 23 Yukon gold potatoes, diced
  • 1 small yellow onion, diced
  • 1 zucchini, diced
  • 1/2 cup cherry tomatoes, halved or diced tomatoes
  • 1/4 cup parsley, minced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 6 eggs


Instructions

  1. Prep the pan & veggies. Heat the olive oil in a skillet over medium heat. Dice & chop the potatoes, onion, zucchini, tomatoes and parsley. 
  2. Fry the potatoes. Add the potatoes to the oil and cook until they begin to turn golden brown all around, about 10 minutes
  3. 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. 
  4. 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.
  5. Add the eggs. Beat the eggs in a bowl before pouring over the veggies. Let the eggs cook for a few minutes before covering.
  6. 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.
  7. Flip & serve. Flip the omelette onto a serving platter, slice and serve. Garnish with remaining parsley. Enjoy!