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Bookmark Recipe

Potato and Mushroom Omelette

4 people
20 min

Ingredients

    • 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

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

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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.

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Method

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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.