Ultimate English Breakfast Omelette

Serves 2- -4


  • 8 new potatoes
  • 6 eggs
  • 100g chorizo
  • 100g black pudding cut into rings
  • 100g diced bacon lardons
  • Pinch of salt
  • Fresh ground black pepper
  • 1tbsp chopped rosemary leaves
  • 2 banana shallots, sliced thinly into rings
  • 1 bunch of flat leaf parsley, picked and chopped
  • Oil for cooking
  • 2 cloves grated garlic
  • 1 green chilli, sliced


  1. Cook the new potatoes in boiling salted water until just soft and drain in a colander. Leave them to stream dry and cool. Cut them in half and keep to one side.
  2. Heat a 25cm non-stick frying pan on a medium heat and pour in a little oil. Fry the black pudding until crispy and remove it from the pan and drain on a piece of kitchen roll. Add the bacon lardons and fry until they start to brown and the fat renders out. Add the chorizo to the pan whole and fry with the bacon. The smoky red paprika oil will start to come out of the chorizo. With a slotted spoon, take out the bacon and chorizo and drain on some kitchen roll.
  3. Add one of the sliced banana shallots and the grated garlic to the pan with all of the rendered oil still in it, and cook out until soft.
  4. Add the halved potatoes and stir around so they take on all of the flavours from the pan. Put the cooked meats back into the pan and add the green chilli.
  5. Whisk up the eggs and season, pour them into the pan, add half of the chopped parsley and stir slowly over a low heat until it starts to firm up.   Sprinkle on the raw sliced shallot and the remaining chopped parsley. Serve.