Instant Pot Magic Omelette Potatoes

Omelettes and potatoes go together, but an omelette cooked IN a potato? How cool is that? The magic of the Instant Pot (get yours here: https://amzn.to/2QmSPR1) makes it all possible.

I’m so excited about these amazing potato treats! I served them for guests at a brunch and they couldn’t stop talking about them. Tender potatoes filled with fluffy eggs and creamy cheese studded with bits of diced ham…what’s not to like? When you dig in, you get bits of stringy cheese in every bite. And the taste….so yummy!

The secret to this dish is picking out the right size and shape of potatoes. Look for regularly shaped, roundish potatoes. Figure out what side the potatoes will sit on without wobbling, then cut off the opposite side for the “lid”. Keep in mind that if you use larger potatoes than are called for in the recipe, you may have to increase the cooking time. Steps 1-6 can be done a day ahead of time if you want to save time in the morning.

Pro Tip: Use a melon baller to scoop out the potato centers more easily. We love this one: https://amzn.to/2D9Boza. A spoon will also work, just be sure not to pierce the potato skin or the filling will escape!

I served them for guests at a brunch and they couldn’t stop talking about them!


Ingredients:

  • 1 cup water
  • 4 russet potatoes, 2 lbs total
  • 3 eggs, beaten
  • 1/4 cup diced ham
  • 2 tbsp diced red onion
  • 1 tbsp finely chopped parsley
  • 1/4 cup shredded cheese
  • Salt and freshly ground pepper to taste

Instructions:

  1. Slice the top off each potato lengthwise. Each “lid” should be about 1/2” thick at its thickest point. (Discard “lids” or reserve for another use.)
  2. Pour one cup of water in the Instant Pot and insert the steam rack. Place the potatoes on the rack.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  5. When the time is up, quick-release the pressure.
  6. Carefully remove the potatoes from the pot to a cutting board and allow to cool slightly.
  7. Scoop out the center of the potato flesh, being careful not to pierce the skin and to leave enough “structure” so the potato stands up easily on its own.
  8. Roughly mash half the scooped out centers in a medium bowl. Don’t worry if it’s not completely cooked.

(Set aside the other half of the potato centers for some other use, or discard.)

  1. Add eggs, ham, onion, parsley and 2 tbsp of the cheese to the potatoes and stir to combine.
  2. Fill each potato shell with the egg mixture and top with remaining cheese.
  3. Place the potatoes on the steam rack again, then secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  5. When the time is up, quick-release the pressure.
    14. (Optional) Set the potatoes under the broiler to brown the cheese. Serve hot topped with freshly ground pepper and a sprinkling of salt.

*The MANUAL and PRESSURE COOK buttons are interchangeable.