Potato Soufflé Omelette

This is an absolute favourite in our house. The addition of smoked sausages is optional; they rather tend to take over the omelette. Unfortunately, there are those who believe they have not eaten unless meat can be detected in their food.


  • 4 oz (110 g) potatoes, peeled and cubed
  • A little olive oil
  • 2 oz (50 g) white bread, cubed
  • 4 eggs
  • 3 tablespoons white wine
  • 1 oz (25 g) butter
  • 2 oz (50 g) smoked sausage, cut in little pieces
  • 2 tomatoes, skinned and chopped
  • Cheese


Cook the potatoes in the oil and butter for 10 minutes; add the bread and cook for another 5 minutes.

Separate the eggs, beat the yolks together with the wine. Whisk the egg whites until they form soft peaks and fold into the yolks.

Heat the butter in a clean pan, add the eggs and cook for a few minutes, then spread over the potato and bread cubes, the sausage and the tomato. Cook for a few minutes.

Sprinkle with cheese and brown under the grill until the cheese melts. Eat immediately.

‘As common a vegetable as is the potato, no two cooks are agreed in the best manner for cooking it.’

From A Married Lady, The Improved Housewife, 1845.