Mushroom and potato omelet

Peel the 200 g of potatoes and cut them into small 1 cm dice. Drop them into a saucepan of cold salted water, bring to a boil and simmer 8 minutes, then drain them in the colander.

Thinly slice the half onion. Clean the mushrooms with a damp paper towel or cloth, then slice them. Chop the parsley.

Melt half of the butter (10 g) in the skillet over medium-high heat. Add the drained potatoes and let them brown 5 minutes, stirring now and then, then set them aside on the plate.

In the same skillet, add the onion and cook it 2 minutes over medium heat. Add the mushrooms, salt and pepper lightly, and cook 5 minutes until the water has cooked off.

Crack the 4 eggs into the mixing bowl, add a pinch of salt and pepper, then beat them with a fork. Add half of the parsley.

Put the potatoes back in the skillet with the mushrooms and stir. Add the rest of the butter (10 g) and let it melt over medium heat.

Pour the beaten eggs over the veggies and turn the heat down to low. Cook 4 to 5 minutes, pulling the edges toward the center with the spatula, until the omelet is fully set, with the lid on if the top stays runny.

Fold the omelet in half with the spatula and slide it onto the plate. Sprinkle with the rest of the chopped parsley before serving.