Mushroom omelet with crispy potatoes and green salad

Peel the 300 g of potatoes, cut them into 1.5 cm cubes and put them in a saucepan of cold salted water. Bring to a boil, then cook over medium heat for 8 min, until tender.

Wipe the 250 g of mushrooms with a clean towel, trim off the dirty stem ends and slice them. Wash the salad, spin it dry and keep it cool.

Drain the potatoes and pat them dry. Heat the olive oil in the skillet over high heat and brown them for 8 min, stirring now and then, with salt and pepper. Tip them onto a plate and cover to keep warm.

Wipe out the skillet with a paper towel or cloth, melt half the butter (10 g) over high heat and sauté all the mushrooms for 5 min, until the liquid cooks off. Salt, pepper, then put half of them on the plate with the potatoes and leave the other half in the skillet.

Crack the 4 eggs into the mixing bowl, add a pinch of salt and some pepper, then beat them with a fork for 1 min until smooth.

Add the rest of the butter (10 g) to the skillet with the mushrooms, over medium heat. Pour in the eggs and stir for 30 seconds, then let it cook 3 min until the omelet is fully set, with nothing runny left.

Fold the omelet in half with the spatula and cut it into two portions. Serve it with the potatoes and the mushrooms you set aside on the side.

Put the salad on a plate or in the clean mixing bowl. Dress it with a pinch of salt, some pepper and a drizzle of olive oil saved from the potatoes at the start, just a few drops kept aside. Serve right away with the omelet.