Mushroom and potato omelette

Another improvised recipe for expectant and hungry mouths.

I created two versions of his recipe. The first was on a cold February evening, for which we fancied an omelette but also wanted to eat something hearty; something that would give us the food version of a warm hug. For that, I cut up the potatoes into tick, chunky slices and the result was not pretty (see above) but ticked all the boxes. The second version was devised on a rather more balmy June day. For that, I diced the potatoes and added in thinly sliced courgettes, and the results was a lighter, brighter meal.

Both, I believe, have their place in the vast recipe book of life, and so I'll leave it to you to decide which version takes your fancy, depending on your mood and the day in question.

Ingredients

• 3 medium-sized potatoes, peeled and either sliced roughly or diced
• Generous knob of butter
• 1 tbsp sunflower oil
• 1 tsp English mustard powder
• 1 tsp each of sage, parsley and thyme (or a handful chopped, if fresh are available)
• Handful of walnuts, roughly chopped
• 1 medium onion, chopped
• Handful of chestnut mushrooms, roughly sliced and chopped
• 2 medium courgettes, halved and thinly sliced (optional)
• 1/2 pint quality vegetable stock (optional, only required if including courgettes)
• Four eggs, beaten
• Grated Emmental (optional)
• Sea salt and pepper, to taste

Serves 4

Method

Bring the potatoes to the boil and cook for 10 minutes (or a little less if they are diced). Drain, then set aside. Beat the eggs in a large bowl and mix in the grated Emmental, if using, and set aside.

In a large, heavy bottomed pan, fry the mustard powder and herbs in the butter and sunflower oil until the flavours have combined and the butter has turned a light shade of green. Add the onions and fry until golden, then add the mushrooms and fry for a further five minutes, until they cook down and release their juices. (If you are including the courgettes, add them here along with the vegetable stock, cover and simmer for about 10 minutes, or until they are cooked.)

Tip the contents of the pan into the beaten eggs (and grated cheese) and mix thoroughly. Put the omelette mixture back into the pan and return to the heat. I now either cover the omelette to allow it to cook all the way through while still on the hob, or put the pan under the grill, depending whether I want it to have a fluffy consistency and a more eggy taste, or a coarser, drier texture.

Enjoy!