Mushroom and potato omelet with green salad

Peel the 300 g of potatoes and cut them into small cubes, about 1 cm.

Put the cubes in a saucepan of cold water with the pinch of salt, making sure they're well covered. Bring to a boil and cook 8 min, then drain.

Wipe the 200 g of mushrooms with a damp towel or give them a quick rinse, then slice them. Wash and spin the green salad while the potatoes cook.

Heat half the olive oil in the skillet over medium-high heat. Brown the drained potatoes for 6 min, stirring now and then, then set them aside on a plate.

Pour the rest of the oil into the skillet and cook the mushrooms over high heat for 5 min, until their liquid has cooked off and they're golden. Put the potatoes back in the skillet.

In the mixing bowl, beat the 4 eggs with the thick crème fraîche, pepper and a little salt until smooth.

Turn the heat down to medium and pour the beaten eggs over the potatoes and mushrooms. Cover and cook 6 to 8 min, until the omelet is set all the way across.

Cut the omelet into two servings and slide them onto the plates. Add the green salad on the side.