Mushroom and potato omelet with a side salad

Peel the potatoes and cut them into small 1 cm cubes. Wipe the mushrooms with a damp towel, slice them and wash the salad.

Put the cubes in the saucepan, cover with cold salted water and bring to a boil. Let them simmer until tender at the tip of a knife, then drain.

Heat the olive oil in the skillet over high heat. Add the mushrooms, salt and pepper, and sauté them until the liquid cooks off and they're golden, then tip them into a bowl.

Put the skillet back over medium heat with half the butter (10 g). Brown the drained potatoes, then add them to the mushrooms in the bowl.

Crack the 6 eggs into a clean mixing bowl, add the crème fraîche, salt and pepper. Beat with a fork until smooth.

Melt the rest of the butter (10 g) in the skillet over medium heat. Pour in the eggs, spread the mushrooms and potatoes over them, then let it cook, pulling the edges toward the center with the spatula.

When the bottom is golden and the top fully set, fold the omelet in half and cut it into two pieces. Serve with the green salad on the plates.