Potato and mushroom omelette

Potato and mushroom omelette recipe
Cook in Cook in:
20 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£0.86
Per Serving %RI
KCALS 216
Protein 12g
Fat 12g
Sat fat 4g
Carbs 14g
Sugar 1g
Salt 0.4g

Method

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, milk, 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 Smooth potatoes (such as Desiree), 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 Smooth potatoes (such as Desiree), 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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