Irish Potato and Mushroom Omelette Recipe

Irish Potato and Mushroom Omelette Recipe
Cook in Cook in:
20 mins
Serves Serves:
£ per Serving Cost per Serving:
Per Serving %RI
Protein 12g
Fat 12g
Sat Fat 4g
Carbs 14g
Sugar 1g
Salt 0.4g


For this recipe you need a 25cm non-stick frying pan or a little larger.

Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.

In the frying pan add the olive oil and butter and cook the sliced mushrooms until soft, for about 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. Don’t have the grill on too high a temperature. Serve with fresh crisp salad. 


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

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