Crispy Omelette in a Basket

Preparation info

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This is the perfect brunch dish, ideal on a Sunday morning with some chilled champagne and freshly-squeezed orange juice. Don’t panic about making the potato baskets – you just need two wire or metal strainers, one slightly smaller than the other. The potato mixture is sandwiched between the baskets and deep-fried in hot oil. I would suggest, though, that you make these up in advance – better still, ask your spouse to do it.


  • 2 tablespoons vegetable oil
  • 1 onion, finely shredded
  • 2 sticks of celery, finely chopped
  • ½ red pepper, finely chopped
  • 5 large cap mushrooms, thickly sliced
  • 150 g (5 oz) beansprouts
  • salt
  • freshly ground black pepper
  • 6 eggs, beaten
  • 1 large potato basket
  • 3 spring onions, trimmed and finely chopped
  • 1 tablespoon chopped cashew nuts


Heat the oil in a frying pan or wok that has a lid and Stir-fry the onion, celery and pepper for 2 minutes. Pop in the mushrooms and beansprouts, season to taste with salt and pepper, and Stir-fry for 1 more minute. Pour in the eggs and allow to set – about 1 minute. Flip the omelette on to the lid of the pan to turn it and slide it back in – cook the other side for about 1 minute. It is important to cook the omelette until it is quite set so that no egg seeps out when it is shredded.

Lift out the omelette and cut into strips. Arrange in the potato basket, sprinkle with the spring onions and cashews and serve immediately.