Steak and Potato Omelette

Steak Omelette with Potatoes topped with cheese and scallions. Served on a white platter.

5 from 6 votes

Have leftover steak? Make this delicious fluffy omelette filled with slices of rib eye steak, potatoes, three blend cheese and topped with chopped scallions. This Steak and Potato Omelette is so filling, it's perfect for breakfast or dinner.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dinner

Cuisine: American

Servings:

Calories: 702kcal

Author: Catherine Arena

Ingredients

4 eggs whisked
8 ounces rib eye steak sliced thin
2 potatoes cubed
1 cup 3 cheese blend or cheese of your choice
2 tablespoon milk
4 tablespoon butter
2-3 scallions chopped
salt and pepper to taste
vegetable oil

Instructions

Thinly slice steak. Set aside.
In a skillet, over medium heat add 2 tablespoons of oil and add the potatoes.
Add salt and pepper to the potatoes and stir.
Cook for 10 minutes or until potatoes are fork tender.
Remove potatoes from pan and set aside.
In a bowl whisk eggs.
Add milk to egg mixture and salt and pepper to taste.
Heat a small skillet over medium low heat and add 2 tablespoons of butter.
Swirl butter around pan.
Add half the egg mixture to pan.
As the egg starts to cook on the bottom and edges, use a spatula to to lift eggs a little, tilt pan and allow the raw egg to roll under to the bottom of cooked egg.
Repeat around the edges until most of the egg is cooked.
With the spatula, gently flip the omelette.
Lower heat.
Add some cheese to one side of the omelette and half the slices of steak.
Top with half the potatoes.
Fold omelette over.
Add more shredded cheese on top. Allow to melt.
Top with chopped scallions. Done.
Repeat procedure and make the second omelette.

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