Potato Omelette Wrap

Potato Omelette Wrap is a breakfast recipe ready in 30 min. It makes 2 servings, each 560 kcal with 27 g protein. Beginner level, 11 ingredients.

Recipe by @ananegoita, adapted and measured by Cookpath.

  • 30 mintotal
  • Beginnerlevel
  • 560kcal a serving
  • 27 gprotein
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Potato Omelette Wrap

What is Potato Omelette Wrap

A thin potato base topped with egg, pepper and mozzarella, folded around cabbage, crisp bacon and red onion like a wrap.

More:Potato recipes

How to make Potato Omelette Wrap

Tips from the cook

  • Slice the potatoes thin and even, so the layer cooks through and crisps at the same pace.
  • Let the potatoes turn golden underneath before you pour over the eggs, or the base stays soft.
  • Keep the heat medium-low once the eggs go in, so the omelette sets without burning the potato.
  • No bacon? Leave it out and add a little extra mozzarella.
  • Eat it at once, as the potato softens when it sits.
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Potato Omelette Wrap substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Eggs1 option
  • Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)

    Not in shakshuka, omelette, Caesar.

Chilli flakes2 options
  • Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
  • Sweet paprika for colour same amount

    No heat.

Mozzarella1 option
  • Dairy-free mozzarella-style shreds 1:1 by weight

    Caprese/fresh; stretch and browning differ.

    Still contains soy and tree nuts.

Bacon2 options
  • Smoked turkey rashers 1:1 by weight

    Less fat, add 1 tsp oil when frying.

  • Mushroom strips roasted with smoked paprika and olive oil same weight of raw mushroom

    Not crisp in wet sauces.

Red onion2 options
  • Spring onion (white part), thin use 2 spring onions per 1/4 red onion

    Milder; still allium.

  • Leave out leave out (optional salad garnish only)

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