Potato and Mushroom Omelette


  • 2 medium-sized Rooster potatoes, peeled and thinly sliced (apprximately 300g)
  • 1tbsp olive oil
  • 10g butter
  • 100g chestnut mushrooms, sliced
  • 5 medium eggs
  • 20ml milk
  • A dash of cream
  • 2tbsp chopped fresh parsley
  • Salt and milled pepper


Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed. In a large frying pan add the olive oil and butter and cook the sliced mushrooms until soft, approximately 5 minutes. While the mushrooms are cooking preheat your grill to medium. In a bowl lightly whisk the eggs, cream, parsley and a little seasoning. Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set.

Serving Suggestions

Serve with fresh crisp salad.