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Baked potato omelette


Cooking Setting:

For the onion

  • Mode: Mixed
  • Temperature: 185 ºC
  • Time: 45 minutes
  • Humidity: 40%.

For the potato

  • Mode: Steam
  • Temperature: 150 ºC
  • Time: 20 minutes
  • Humidity: 100%.

For the omelette

  • Mode: convection
  • Temperature: 220 ºC
  • Time: 5 minutes
  • Humidity: -99% (DryOut)


Place the olive oil, chopped onion, sugar and salt in a non-stick mould or in an egg tray in the mychef oven. Cook semi-cooked at 185 ºC, with 40% humidity, for 45 minutes.

Once the onion is poached, add the raw potato, garlic and white wine and cook at 150 ºC, with 100% humidity, for 20 minutes. Cover during cooking.

Beat the eggs and add to the previous mixture. Place in the mychef oven at 220 ºC, without humidity, for 5 minutes. Select the DryOut function to extract the humidity inside the oven’s cooking chamber and give the tortilla a golden touch.