I wonder what could be in a forest omelet! Well, obviously mushrooms. But not just that! I also added potatoes. The result is a rich one-dish meal that is very appetizing and easy to prepare. A dish suitable for the autumn and winter seasons. Actually, since champignons are practically always available, I’d say this is an omelet you can prepare all year round. However, the presence of mushrooms makes me prefer it for autumn. I assure you it’s really good because the ingredients blend wonderfully together. Naturally, you can also serve it as an appetizer. In this case, I suggest cutting it into thin wedges and serving it on a nice cutting board.
Other omelets not to miss:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the Forest Omelet
- 12 oz potatoes (weight net of waste)
- 10.5 oz button mushrooms (champignon) (weight net of waste)
- 4 eggs (medium)
- 1 clove garlic
- 1 bunch parsley
- 1/4 cup milk
- 1 oz Grana Padano grated (or Parmesan)
- extra virgin olive oil
- salt
- black pepper
Tools
- Potato peeler
- 1 Skillet
- 1 Pan
- 1 Bowl
- Hand whisk
Preparing the Forest Omelet
Peel the potatoes, wash them, and cut them into not too thick slices.
In a large skillet that can hold the entire omelet, heat a few tablespoons of oil before adding the potatoes. I used a double-sided omelet pan. I find it very convenient because if I had to flip the omelet with a lid, I would make a mess. If you don’t have one and want to buy it, you can find it online by clicking HERE.
Season the potatoes with salt and pepper to taste. I used my potato seasoning. If you’re interested in the recipe, you can find it by clicking HERE.
Cook the potatoes over low heat with the lid on until they can be pierced with the tines of a fork. Stir them occasionally. This will take about 15 minutes.
Meanwhile, clean the champignons by removing the earthy part of the stem. Quickly wash them under running water, pat them dry with kitchen paper, and slice them.
In a pan, heat a couple of tablespoons of oil and brown a finely chopped clove of garlic. If you don’t like garlic, you can leave it whole so it can be easily removed at the end of cooking. Let it sizzle for a few moments before adding the mushrooms.
Cook them over medium-low heat until they dry out. At this point, season them with salt and pepper to taste and sprinkle them with finely chopped parsley.
In a bowl, crack the eggs and add a generous pinch of salt, a generous grind of black pepper, the milk, the grated cheese, and a tablespoon of parsley. Beat everything with a small hand whisk until the ingredients are combined.
Spread the potatoes evenly on the bottom of the pan and cover them with the mushrooms, trying to distribute them evenly as well.
At this point, pour the egg mixture over the entire surface.
Cover and cook until the omelet has set and the base is golden.
Then flip it and cook it on the other side as well. Overall, it will take about 20 minutes.
When cooking is complete, transfer the forest omelet to a serving plate and let it cool slightly before serving. Enjoy! Paola
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