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    • Octopus and Potato Omelette

    Mark Sharron
    Easy
    30 Minutes
    2
    Octopus and Potato Omelette is a classic Mediterranean dish that is easy to make and has delicious flavours. This dish is a great way to enjoy the taste of octopus and potatoes uniquely. Combining the two main ingredients creates a unique and flavourful omelette that will indeed please. Adding fresh herbs and Parmesan cheese adds a depth of flavour to make this dish a hit with your family and friends.
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    Ingredients

    • 2 potatoes, peeled and diced
    • 1 small octopus, cleaned and diced
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 4 large eggs
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh chives
    • Salt and freshly ground black pepper, to taste
    • 1/4 cup grated Parmesan cheese (optional)

    Method

    • Octopus and Potato Omelette – Step-By-Step Method
    • Bring a pot of water to a boil; add diced potatoes and simmer until just tender, then drain and set aside.
    • In a separate pot, bring water to a gentle simmer; add diced octopus and cook until tender (about 35–40 minutes), then drain and set aside.
    • While octopus and potatoes cook, crack the eggs into a bowl, add salt, pepper, whisk until fully combined and slightly frothy.
    • If using, grate Parmesan cheese and set aside.
    • Mince garlic cloves; chop parsley and chives; reserve separately.
    • Heat olive oil in a large non-stick skillet over medium heat.
    • Add minced garlic to the hot oil, sauté gently until fragrant but not browned.
    • Add cooked potatoes to the skillet, toss until lightly golden on the edges.
    • Add cooked octopus to the skillet, stir with potatoes and garlic for even distribution and gentle caramelization.
    • Reduce heat to medium-low; evenly distribute octopus and potatoes across the skillet.
    • Pour the beaten eggs evenly over the other ingredients in the skillet.
    • Sprinkle chopped parsley, chives, and Parmesan (if using) over the surface.
    • Allow omelette to cook undisturbed until edges are set but the centre remains loose (about 4–5 minutes).
    • For a firmer texture, finish under a preheated grill/broiler for 1–2 minutes until top is just set and lightly golden.
    • Remove from heat and let rest for 1 minute before slicing.
    • Slide omelette onto a serving plate.
    • Garnish with extra herbs and a drizzle of good olive oil if desired.
    • Serve immediately, with fresh greens or a lemon wedge on the side for brightness.