Capsicum and Potato Omelette Recipe

Capsicum and Potato Omelette
Capsicum and Potato Omelette

Capsicum and Potato Omelette is simple but very tasty Indian Egg Recipe. Here beaten Eggs are stuffed with the delicious mixture of Capsicum and Potato and then ultimately turned into a wonderful Breakfast dish.

I would like and recommend you to make 2 omelettes from 4 eggs so that you can enjoy it fully with the stuffing without being heavy.

Preparation time: 10 minutes
Cooking time: 10 minutes

Total Time: 20 minutes
Servings: 2 Omelette’s


  • 4 eggs
  • 1 small potato, boiled
  • 1 cup capsicum, finely chopped
  • 2 green chillies chopped
  • 1 onion, sliced
  • 1 teaspoon garlic, chopped
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon dried oregano
  • Few fresh coriander leaves, finely chopped
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon butter
  • 1/2 teaspoon oil
  • Salt to taste

How to make Capsicum and Potato Omelette:

    1. Beat the eggs in a bowl and add 1/2 teaspoon black pepper powder, 1/2 teaspoon dried oregano, 1 teaspoon fine chopped coriander leaves and salt to taste. Whisk all the ingredients very well and keep aside.
    2. Heat 1/2 teaspoon oil in a non-stick pan and add fine chopped boiled potatoes and capsicum.
    3. Toss with 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon dried oregano, 1/4 teaspoon coriander powder, 1/4 teaspoon garam masala powder and salt to taste.
    4. Cook this mixture on a low flame for 2-3 minutes and then add 1 teaspoon sliced onion along with 1/4 teaspoon of chopped garlic.
    5. Toss and finally add some freshly chopped coriander leaves. Cook for one more minute and keep the mixture aside.
    6. Reheat the same pan and now melt 1/2 teaspoon butter in it.
    7. Spread half of the beaten eggs mixture evenly in pan and reduce the flame now. Cover the pan and leave to cook for about 2-3 minutes.
    8. Uncover and check the omelette from downside, it must be almost cooked. Now spread half of the prepared capsicum mixture on half side of omelette and flip it.
    9. Cook for one more minute and your omelette is ready to serve.
    10. Make one more omelette from leftover eggs and capsicum-potato mixture.

Capsicum and Potato Omelette

Chef Tips:

  1. Serve this omelette on the spot for enjoying the delicious breakfast.
  2. Make sure the veggies must be cooked properly for the stuffing. The raw flavor of vegetables will not taste good in this omelette.


  1. […] are variety of omelettes that can be made at home, such as Cheese Omelette, Mushroom Omelette, Capsicum and Potato Omelette and many more. But this one is my most favorite omelette and I’m always ready for making […]


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