Mushroom omelet with roasted potatoes

Turn the oven on to 220 °C (convection if you have it). Peel the potatoes and cut them into 2 cm cubes.

Toss the potatoes with the olive oil, salt and pepper on the baking sheet, in a single layer. Roast 30 min, flipping them halfway through.

Meanwhile, finely slice the onion. Wipe the mushrooms with a damp towel or paper towel, then slice them.

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

Melt the butter in the skillet over medium-high heat. Sauté the onion for 3 min, add the mushrooms and cook 6 min until the liquid cooks off. Salt, pepper, then move them to a plate without washing the skillet.

Turn the heat down to medium and pour the eggs into the skillet. Let them set for 2 min without stirring, then spread the mushrooms and onion over the omelet.

Put the skillet in the oven for 4 min, until the eggs are fully set and no longer runny in the middle. Take the potatoes out too if they're golden.

Cut the omelet in half and serve it with the roasted potatoes. Careful, the skillet handle is super hot.