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    All-day Breakfast Omelette

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    All-day Breakfast Omelette

    Ideal for breakfast, but good enough to eat at any time of the day, this omelette is quick and easy to prepare and is packed with flavour. It is a great way to use up leftover cold potatoes.

    • Preparation time: 5 minutes
    • Cooking time: 12 minutes to 15 minutes
    • Total time: 17 minutes to 20 minutes 20 minutes

    Serves: 2


    • ½ x 200g pack Waitrose Smoked Danish Lardons
    • 200g new potatoes, cooked and thickly sliced
    • 100g black pudding (from the Deli Counter), cubed
    • 4 Waitrose Free Range Columbian Blacktail eggs, beaten
    • Snipped fresh chives, to garnish


    1. Heat a medium-sized non-stick frying pan over a medium heat, add the lardons and dry fry for 1 minute, or until just starting to turn golden. Add the potatoes and fry for 4-5 minutes until golden, then add the black pudding and fry for a further 2-3 minutes, stirring occasionally.
    2. Reduce the heat and pour in the eggs. Cook for 3-4 minutes, or until the omelette is firm around the edges. Increase the heat to its highest setting and cook for a further minute to brown the underside.
    3. Cut the omelette in half and fold each half in half again. Garnish with snipped chives and serve immediately with salad leaves, crusty white bread and a dash of Tabasco sauce or tomato ketchup to taste.

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    Cook's tips

    Use cooked and chopped sausages as an alternative to black pudding.


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    3 stars