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Hearty sandwich omelette with potatoes, eggs, and bread
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Potato sandwich omelette (160 g) has 288 calories. That works out to 180 calories per 100 g. It contains 36.8 g of carbs, 11.2 g of protein, 9.6 g of fat and 3.4 g of fiber. Its 12.8 µg of Biotin covers 43% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 160 g
288
KCAL / 160G
Carbs
36.8g
· 13% DV
Protein
11.2g
· 22% DV
Fat
9.6g
· 12% DV
Fiber
3.4g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 16% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 288 kcal | |
| Total fat | 9.6 g | 12% |
| Saturated fat | 2.72 g | 14% |
| Trans fat | 0.03 g | |
| Sodium | 544 mg | 24% |
| Total carbohydrate | 36.8 g | 13% |
| Fiber | 3.4 g | 12% |
| Protein | 11.2 g | 22% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 160 g | 288 kcal |
| 100 g | 100 g | 180 kcal |
| 1 piece (small) | 120 g | 216 kcal |
| 1 serving (medium) | 180 g | 324 kcal |
| 1 piece (large) | 220 g | 396 kcal |
| 1 serving (large) | 250 g | 450 kcal |
| 2 piece (double) | 320 g | 576 kcal |
Calculated from 180 calories per 100 g.
A potato sandwich omelette is made by cooking potato pieces with beaten eggs, then placing the set omelette between slices of bread. Cook the potatoes until tender first; raw pieces usually will not soften before the eggs finish cooking.
A potato sandwich omelette uses potatoes, eggs, and bread. Onion, herbs, black pepper, or cheese are common additions, but the basic version needs no elaborate filling; cook the potatoes before adding the eggs for an evenly cooked result.
Not necessarily. A potato sandwich omelette is a broad description of an egg-and-potato filling served in bread, while a Spanish tortilla is a specific thick potato-and-egg dish that may be served in a sandwich.
Yes, leftover cooked potatoes work well in a potato sandwich omelette. Cut them into bite-size pieces and warm them in the pan before adding the eggs; dry the potatoes first if they were stored with liquid or sauce.
Keep a potato sandwich omelette from getting soggy by draining excess oil from the potatoes and letting the omelette set before assembling the bread. If packing it to eat later, cool the filling first and keep it separate from the bread.
Sturdy sandwich bread, a roll, or a crusty loaf all work for a potato sandwich omelette. Soft bread is easy to bite through, while lightly toasted or crusty bread holds up better if the filling is moist.
Yes, you can freeze the cooked potato-and-egg filling, though the eggs may become less tender after thawing. Freeze it separately from the bread in an airtight container, thaw it in the refrigerator, and reheat it thoroughly before assembling.
A potato sandwich omelette pairs well with a simple salad, sliced tomatoes, or sautéed greens. For a breakfast plate, fruit is another easy side; choose crisp, fresh accompaniments to balance the soft bread and filling.
Yes, you can cook the potato-and-egg filling ahead for a potato sandwich omelette and refrigerate it in a covered container. Assemble the sandwich close to lunchtime so the bread stays firm, and keep it chilled until you are ready to eat.
Cook the potatoes until fork-tender before adding the eggs to a potato sandwich omelette. Small, evenly cut pieces cook more consistently, and covering the pan briefly can help soften them without browning them too quickly.
Vitamins
Biotin
12.8µg · 43% DV
B12
0.8µg · 33% DV
B6
0.29mg · 17% DV
B2
0.21mg · 16% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
176mg · 25% DV
Sodium
544mg · 24% DV
Copper
0.18mg · 20% DV
Potassium ⭐
432mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 288 calories in 1 piece (medium) (160 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Potato sandwich omelette puts an omelette made with eggs and potatoes between slices of bread. It is a simple, filling home-style combination rather than a single fixed recipe: the potatoes may be cooked into the omelette or layered inside, and the choice of bread varies. Expect a soft, substantial centre with a lightly crisp outside if the sandwich is toasted.
It works for breakfast or a quick lunch, served warm on its own or with salad, sliced tomatoes, or a little hot sauce. Bread and potatoes make it a carbohydrate-forward meal, while the eggs contribute protein; it provides 180 kcal per 100 g. For a lighter version, cook the potatoes with little oil and use a modest amount of bread.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.72g
MONOUNSATURATED
3.36g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.