Cheesy baked potato omelet

Turn the oven on to broil or to 220 °C so it's nice and hot when it's time to brown the top.

Peel the 530 g of potatoes and cut them into thin 3 mm slices. Drop them into a saucepan of cold salted water, bring to a boil, then let them simmer 8 min and drain well.

In the mixing bowl, beat the 6 eggs with the 7 cl of crème fraîche, salt, pepper and the chopped parsley. Add half of the shredded cheese (50 g) and stir.

Heat the olive oil and 15 g of butter in the skillet over medium-high heat. Brown the slices 6 min, flipping them halfway through.

Turn the heat down to medium-low, add the rest of the butter (20 g) in small pieces, then pour the eggs over the potatoes. Let it cook 5 min without stirring, until the edge is set.

Scatter the rest of the shredded cheese (50 g) over the whole surface of the omelet.

Slide the skillet into the oven under the broiler for 4 to 5 min, until the top is golden and the eggs are fully set, with no runny bits.

Loosen the edges with the spatula, cut into wedges and serve right away, with a little fresh parsley if you saved some.