Irish Omelette | DonalSkehan.com, Really tasty lunch option.
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Irish Omelette

August 05

This might come as a surprise to some people, but I found this recipe in an eighteenth-century manuscript, spelt ‘amulet’ (maybe it was considered lucky to eat it), and it is extremely good and filling. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.


  • serves Serves 2
  • time 30 mins


  1. 1. Fry the bacon and black pudding in a pan and transfer to a separate plate when cooked.
  2. 2. Whisk eggs in a large bowl and add in all of the ingredients.
  3. 3. Bring the pan to a medium heat, add in butter and when butter has melted pour in egg mixture.
  4. 4. Cook the bottom until golden, then put under a hot grill to finish the top.
  5. 5. Season to taste and garnish with chopped chives.
  6. 6. Originally the top was finished with a ‘brander’ which was a heated disc of metal, often used in conjunction with the girdle or griddle, for baking.


4 eggs

250g black pudding, cut into rings

4 rashers smoked, streaky bacon, finely sliced

1 tbsp butter

Small handful of chives

8 baby potatoes, cooked and sliced into 1 cm discs

Salt and pepper

You'll Need

Frying pan

Large bowl