Omelette stuffed with leeks, mushrooms and potatoes


A new week and a new, easy recipe! This week, we’re making an omelette stuffed with leeks, mushrooms and potatoes. Like all my recipes, this is very easy and tasty. Let’s start

Ingredients for four people

  • 8 eggs
  • 500 g of leeks
  • 200 g of potatoes
  • 300 g of mushrooms
  • 50 g of milk
  • 20 g of butter
  • 2 sprigs of parsley
  • Extra virgin olive oil
  • salt and pepper
  • Preparation


Enolike - I porri
Enolike – I porri

Wash and cut the leeks into slices. Put them in a saucepan with two tablespoons of extra virgin olive oil and let them brown for a couple of minutes. Add the salt and a little water and let them cook for about ten minutes.

Wash and cut the mushrooms into slices; I usually find fresh but cut ones. 🙂 Put them in a pan with the parsley and let them cook for about 15 minutes.

Wash and cut the potatoes into fine slices, then cook them in plenty of water for about three minutes. Remove the potatoes from the water and dry them well with paper or a cloth.

Now that all our vegetables are ready let’s deal with the grapes. In a bowl, beat the eggs with the milk, salt, and pepper for about a minute. Melt the butter in a non-stick pan, pour in a quarter of the mixture, and leave until a golden crust forms on the bottom.

Remove from the heat and arrange a layer of sliced potatoes, a quarter of the mushrooms and a fifth of the leeks on half the omelette. Close the omelette and let it cook for another thirty seconds. Place the omelette on a baking dish. And do the same thing three more times.

Once all four omelettes are on the baking dish, sprinkle them with the remaining leeks. Turn the oven grill on to 200°C and leave to cook au gratin for a couple of minutes to make the leeks crunchy.

Your omelette is ready to be served and enjoyed!


Here, I would stick to a white wine like Friulano; I suggest those from the Le Due Torri winery or Sauvignon like the one from Colle Duga. If you want to take a risk, try it with a light and sparkling red wine from Bervini.

Enjoy your meal, and let me know if you liked this recipe!




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