Potato and Mushroom Omelette

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

1. Place the potatoes into a pan of boiling water and cook for 5 minutes, drain and set aside until required.

2. Heat the oil and butter in a frying pan, add the mushrooms and cook for 5 minutes or until soft. While the mushrooms are cooking preheat your grill to medium.

3. In a bowl lightly whisk the eggs, milk, parsley and a little seasoning.

4. 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 sets 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.