Potato & Mushroom Omelette

  • 20 Jan - 26 Jan, 2018
  • Mag The Weekly
  • Cookery


· 2 medium-sized potatoes, peeled and thinly sliced
· 1tbsp olive oil
· 15g butter
· 100g chestnut mushrooms, sliced
· 5 medium eggs
· 25ml milk
· 2 tbsp fresh parsley, chopped
· Salt and pepper to taste


Place potatoes into a pan of boiling water and cook for five minutes, then drain and set aside. Add olive oil and butter to a 10-inch non-stick frying pan and cook the sliced mushrooms for about five minutes. Meanwhile, preheat the grill. In a bowl, lightly whisk eggs, milk, parsley and seasoning. Add the potatoes to mushrooms, arranging them evenly in the pan. Pour in the egg mixture and cook over very low heat until the egg starts setting around the edges. Then pop the pan under the grill and cook until set, enjoy hot.