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Full English breakfast omelette picture

Full English breakfast omelette

"I call this my Enligsh breakfast omelette but it really has more in common with a meaty Spanish tortilla. As well as the bacon and black pudding, I've ramped up the spice with chunks of chorizo and green chillies. For me, this is a go-to dish for Sunday brunches and midweek teas. 

Serves 2 - 4
Cooks in
Difficulty Easy
Tom KerridgeMain


  • 8 new potatoes (about 300g)
  • 2-3 tbsp vegetable or olive oil
  • 100g good-quality black pudding, any casing removed, cut into 2cm slices
  • 100g lardons, cut into 1cm dice
  • 100g chorizo, the best quality you can find
  • 2 banana shallots, thinly sliced
  • 2 garlic cloves, grated
  • 1 green chilli, sliced
  • 6 eggs, whisked
  • 1 tbsp finely chopped rosemary leaves
  • 1 bunch flat-leaf parsley, leaves picked, finely chopped


Cook the potatoes in boiling, salted water for 12 - 15 mins, until soft. Drain, leave to cool, then cut in half. 

Heat the oven to 220C/fan 200C/gas 7. Heat a 25cm non-stick ovenproof frying pan over a medium heat and add the oil. Fry the black pudding slices on each side until crisp. Remove from the pan and drain on kitchen paper. In the same pan, fry the lardons until beginning to brown and the fat renders (runs out into the pan). Add the chorizo and fry with the lardons. The smoky red paprika oil will start to come out of the chorizo. Remove the lardons and chorizo with a slotted spoon and drain on kitchen paper. Once the chorizo is cool enough to handle, slice it thinly.

Add one of the sliced shallots and the garlic to the pan and cook in the rendered oil for 2-3 mins over a medium heat, until soft. Add the potatoes and stir so they take on the flavours from the pan. Return the lardons and chorizo to the pan with the chilli and stir together. 

Reduce the heat to low. Season the eggs with salt and pepper then pour them into the pan. Add the rosemary and half the parsley and stir slowly until the eggs have set and puffed up - almost souffléd. Remove from the oven, sprinkle the remaining shallot and parsley over the top and serve.

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