Country Omelette Recipe (Rustic Potato, Bacon & Mushroom Skillet)
This recipe is my take on the traditional country omelette: easy, adaptable, and loaded with flavour. Whether you’re making it for a lazy weekend brunch or a weeknight supper, it’s one of those meals that feels like home.
Servings 2
Equipment
- 1 non stick frying pan
- 1 glass mixing bowl
- 1 chefs knife
- 1 baloon whisk
Ingredients
- 4 large eggs
- 1 medium potato
- 1 tbsp chopped shallot
- 4 chestnut mushrooms
- 4 rashers streaky bacon
- 1 tbsp double cream
- 1 tbsp chives
- 1 tbsp parsley
- salt
- pepper
Instructions
- Heat olive oil in an ovenproof skillet and fry the bacon until it's golden and crisp over medium-high heat (10–12 mins). Remove from the pan, but leave the bacon fat. Cut into small pieces once cooled slightly.
- Add the potatoes to the bacon fat and cook until golden and crisp, regularly pan tossing to get an even colour on them. Once they are ready remove them from the pan.
- Add the sliced mushrooms to the pan and cook until golden, around 5 minutes. Turn off the heat.
- Add the chopped shallots to pan, they should soften with the residual heat
- In a bowl, beat eggs with the cream, salt, and pepper.
- Add a knob of butter to the pan and let it melt in the residual heat. Once fully melted, add the eggs.
- scatter the diced potatoes, bacon, mushrooms and chopped herbs into the egg mixture evenly
- transfer skillet to a 180°C / 350°F oven for 10-12 minutes, until eggs are just set.
- Let rest for 2 minutes, slice into wedges, and serve warm
Notes
- Remove excess oil from the frying pan once you have cooked the mushrooms and shallots by wiping it out to prevent the omelette from becoming greasy
- Use an oven glove or folded tea towel to remove the pan from the oven - the handle will be hot!
- Season as you go to help build flavour
- Make it ahead: The omelette can be cooked and stored in the fridge for up to 2 days — just reheat gently in the pan or oven.
- For a lighter version: Use half the bacon and skip the cream; it’ll still be hearty and flavourful.
- Add cheese if you like: A handful of grated cheddar or Gruyère melts beautifully into the eggs.
- Cookware tip: A 24 cm non-stick skillet is ideal for 3–4 eggs; adjust pan size for thicker or thinner results.