Easy & Delicious Breakfast! Cheese Potato Omelette | Potato Salad Recipe

I made a cheese potato omelet that would be good for a hearty breakfast with potato salad. When you put cheese on top of the egg and scoop up the potato salad, it was moist and full of savory taste.

– Pan size : 20cm


410 g boiled potatoes




10 g unsalted butter

1/2 tsp salt


1/2 Tbsp Whole Grain Mustard

2 Tbsp mayonnaise

1/2 tsp lemon juice

1 tsp sugar

50 g corn

8 eggs

Cheddar & Mozzarella Cheese

Grana Padano Cheese

410g Boiled Potatoes




10g Unsalted Butter

1/2 tsp salt


1/2 Tbsp whole grain mustard

2 Tbsp mayonnaise

1/2 tsp Lemon juice

1 tsp Sugar

50g Sweetcorn

8 Eggs

Cheddar & Mozzarella Cheese

Grana padano cheese


1. Prepare by chopping onion, paprika, and parsley.

2. Mash freshly boiled hot potatoes, add chopped onion and butter, mix and let stand for 5 minutes.
(If you put it in hot potatoes, the spiciness of the onion disappears and the scent of the onion is absorbed, making it more delicious)

3. Add salt, pepper, whole grain mustard, mayonnaise, lemon juice, and sugar and mix.

4. Add sweet corn, chopped paprika, and chopped parsley and mix.
(It’s great if you make it ahead of time and put it in the fridge and make it in the morning)

5. Put butter in a frying pan heated over low heat, mix eggs, and pour.

6. Sprinkle with cheddar and mozzarella cheese, and when the eggs are almost cooked, scoop up the potatoes with a scoop.

7. Sprinkle with Grana Padano cheese, fold in half, place on a plate, and sprinkle with chopped parsley to complete.