Mushroom omelet with mashed sweet potatoes

Peel the 600 g of sweet potato and cut it into cubes, about 3 cm, so it cooks evenly.

Put the cubes in the saucepan, cover with cold water, add the pinch of salt and bring to a boil over high heat. Then turn it down to medium and let it simmer.

Let it simmer until a knife tip slides in with no resistance. Meanwhile, move on to the mushrooms.

Wipe the 200 g of mushrooms with a damp towel or paper towel, then slice them.

Heat the olive oil over high heat in the skillet, add the mushrooms and brown them 6 to 7 min, stirring now and then. Add pepper, then set them aside on a plate.

Drain the sweet potato and put it back in the saucepan with 15 g of butter (half) and the crème fraîche. Mash with a fork or potato masher, add pepper, then cover to keep warm.

Crack the 6 eggs into the mixing bowl, add a pinch of pepper and beat with a fork until smooth.

Melt the remaining 15 g of butter in the skillet over medium heat, pour in the eggs and stir for 30 seconds. Let it set 2 min, add the mushrooms on one half, fold the omelet over and cook 1 more min: it should be fully set.

Cut the omelet in half and put each piece on a plate with the mashed sweet potato.