Ingredients for Polish Potato Oven Omelet
- Potatoes
- 1 ½ cups shredded cheddar cheese
- 8 large eggs
- 1 medium onion
- 1 lb Polska Kielbasa
- Plain Yogurt
- Garlic Powder
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How to Make Polish Potato Oven Omelet
- Preheat oven to 400°F (200°C).
- Grease a 9x13 inch baking pan with butter or cooking spray.
- Parboil 2 lbs potatoes until slightly tender. Grate the potatoes and press out excess moisture. Layer the grated potatoes on the bottom and sides of the prepared pan, creating a crust.
- Season the potato crust with salt and freshly ground black pepper to taste.
- Bake the potato crust for 20 minutes while preparing the other ingredients.
- Finely chop 1 medium onion and sauté in 1 tablespoon of butter until translucent.
- Add 1 lb Polska Kielbasa, cut into bite-sized pieces, to the pan with the onions. Cook until the kielbasa is browned and heated through.
- In a blender, combine 8 large eggs, 1 teaspoon garlic powder, and ½ cup plain yogurt. Blend for 2-3 minutes until light and fluffy.
- Carefully remove the pan from the oven and reduce the oven temperature to 350°F (175°C).
- Spread the cooked Polska Kielbasa and onions evenly over the potato crust. Sprinkle with 1 cup of shredded cheddar cheese.
- Pour the egg mixture evenly over the kielbasa and cheese.
- Return the pan to the oven and bake for approximately 30 minutes, gently stirring the egg layer halfway through to ensure even cooking.
- Top with an additional ½ cup of shredded cheddar cheese and broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
14g
Fat
74g
Carbs
14g
