- 2 medium-sized Rooster potatoes, peeled and thinly sliced (approximately 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
Potato and Mushroom Omelette
4 people
20 min
Ingredients
Main
- 2 medium-sized Rooster potatoes, peeled and thinly sliced (approximately 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
Method
Copy TextPlace 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.
The Quality Mark & You
Learn moreMethod
Copy TextPlace 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.
