Potato and Mushroom Omelette Recipe

Cook in:
20 mins
Serves:
4
Cost per Serving:
€1.21
Per Serving %RI
KCALS 216
Protein 12g
Fat 12g
Sat Fat 4g
Carbs 14g
Sugar 1g
Salt 0.4g

Who doesn’t love an omelette? Potatoes are amazing omelette ingredients due to their hearty consistencies which blend beautifully with the eggy base. On top of this fantastic pairing, this recipe also incorporates chestnut mushrooms, parsley and a delightful creamy layer which helps bring variety to the textures on offer. Simple, quick and guaranteed to please!

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. 

Ingredients

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

2tbsp chopped fresh parsley

Salt and milled pepper

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 2tbsp chopped fresh parsley Salt and milled pepper

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