Cheese omelette with hash browns

4 servings
15 min
20 min
Very Easy


Number of serving: 4

For the Hash Browns:

120 g onions (chopped)

1/2 teaspoon rosemary (chopped)

35 g unsalted butter

600 g potatoes (boiled and peeled)

salt to taste

For the Omelette:

40 g unsalted clarified butter

8 eggs

salt to taste

1 teaspoon black pepper powder

1 teaspoon chilly flakes

30 g Parmesan Cheese (grated)


  • To make the Hash Browns:
    Saute onions and rosemary in butter, till onions turns translucent. Grate potatoes. Add the sauted onions and salt to the potato. Divide the mixture into 4. 3 inch disc. Sear on medium heat till golden brown.
  • To make the Omellete:
    Heat a little butter in a pan. Whisk eggs with salt, pepper and chilly flakes. Pour one-fourth of the mixture into the pan. When set, sprinkle some cheese over and fold the omellete in half. Cook till the omellete is sealed. Similarly make the other omelletes.
  • Serve hot with hash browns and butter toast.


Cheese Omelette with Hash Browns, photo 1
Cheese Omelette with Hash Browns, photo 2


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