Recipe: Bubble and squeak omelette


Serves 4-6

  • 6 tbsp olive oil
  • 2 large onions peeled halved and sliced
  • 200g cooked brussels sprouts sliced
  • sea salt and black pepper
  • 400g medium-size waxy potatoes
  • 6 large eggs whisked

  1. You will need a nonstick frying pan with a heatproof handle about 24cm across (18cm-20cm at the base). Heat a couple of tablespoons of oil in a large saucepan over a medium heat. Add the onions and fry them for about 20 minutes until they are nicely golden and silky, stirring them frequently and adding the sprouts halfway through, seasoning at the end.
  2. Meanwhile, peel and thickly slice the potatoes. Heat 2 tablespoons of olive oil in a large pan or frying pan over a medium heat, add the potatoes and cook for about 5 minutes, turning now and again, until coated in the oil. Season with salt, add 150ml water to the pan, cover with a lid and cook over a low heat for about 10 minutes until the potatoes are just tender. Drain off any excess water. 
  3. Preheat the grill to medium-high. Whisk the eggs with some seasoning in a large bowl and fold in the potatoes and the onion mixture. Heat the remaining oil in the nonstick frying pan over a high heat, tip in the egg mixture and move the pan rapidly from side to side a few times. Cook over a low heat for 7-9 minutes, and then pop it under the grill for 3-5 minutes or until golden and set. It should feel firm; if not, give it a little longer under a low heat. This is good served hot, but almost better eaten cold. 

COOK’S TIP If using leftover sprouts, don’t worry if they include bacon and chestnuts – it all adds to the flavour. If cooking sprouts from scratch you’ll need 250g-300g sprouts, peeled and simmered for 8-10 minutes or until tender.

First published in YOU, Mail on Sunday


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