Mushroom Omelette

Difficulty: 1/5, Portion size: Two, Preparation time: 30 minutes


  • 2 medium-sized potatoes
  • 5 dl canola oil for frying
  • 10 g Kaavi Porcini chanterelles (black trumpet or tube chanterelle is also suitable)
  • 3 dl warm water
  • 2 tsp olive oil
  • 2-4 eggs (1-2 per person)
  • Pinch of salt
  • Pinch of pepper
  • Chives for decoration
  • Freshly-squeezed orange-carrot-apple-ginger juice to accompany


  1. Soak the mushrooms in 3 dl of water for 10 mins. Squeeze them dry.
  2. Peel the potatoes and chop them into cubes. Sauté in oil. Drain the excess fat on a sheet of kitchen roll. Set aside.
  3. Fry the soaked mushrooms in oil at a medium temperature. Set aside.
  4. Add the potatoe cubes on to the pan. (Do not wash the pan.) Warm up for about 2 minutes.
  5. Crack the eggs on potatoes. You can leave them whole or mix with potatoes according to your preference. 
  6. When eggs are cooked as much as you like, season with salt and pepper and turn off the heat. Add mushrooms and garnish with fresh chives.


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