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.

  1. Place the potatoes into a pan of boiling water and cook for 5 minutes, drain and set aside until required.
  1. Heat the oil and butter in a frying pan add the olive oil and butter, add the mushrooms and cook for 5 minutes or until soft. While the mushrooms are cooking preheat your grill to medium.
  1. In a bowl lightly whisk the eggs, milk, parsley and a little seasoning.
  1. 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.

 

Ingredients

2 medium-sized smooth potatoes (such as Desirée), peeled and thinly sliced (equates to 300g)

1 tablespoon olive oil

Knob of butter

100g chestnut mushrooms, sliced

5 medium eggs

4 teaspoons milk

2 tablespoons freshly chopped parsley

2 medium-sized smooth potatoes (such as Desirée), peeled and thinly sliced (equates to 300g) 1 tablespoon olive oil Knob of butter 100g chestnut mushrooms, sliced 5 medium eggs 4 teaspoons milk 2 tablespoons freshly chopped parsley

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