Mushroom and potato omelet

Peel the 300 g of potatoes and cut them into small 1 cm cubes. Wipe the mushrooms with a damp towel and slice them.

Heat the olive oil and half the butter (7 g) in the skillet over medium heat. Add the potatoes, cover and cook 10 min, stirring now and then, until tender and golden.

Add the mushrooms to the potatoes, salt and pepper. Cook over medium-high heat for 4 min, until the mushroom liquid has cooked off.

Meanwhile, crack the 4 eggs into the mixing bowl, add the crème fraîche and a pinch of salt and pepper. Beat with a fork.

Turn the heat down to medium-low and pour the eggs evenly over the veggies. Let it cook 3 min without touching, until the edges are set.

Fold the omelet in half with the spatula, or flip it using a plate, and cook 2 more min. The eggs should be fully set in the middle.

Melt the remaining 8 g of butter for 1 min in the small saucepan over low heat. Cut the omelet in half, serve it and pour the melted butter over the top.