Mushroom omelet with roasted potatoes

Turn the oven on to 220 °C, convection if you have it.

Wash the 400 g of potatoes, leave the skin on and cut them into 2 cm cubes. Spread them on the baking sheet, salt and pepper them and add a drizzle of cooking fat (oil).

Slide the baking sheet in for 25 min at 220 °C and flip the cubes halfway through. They should be golden and tender inside when you poke them with a knife tip.

Wipe the 200 g of mushrooms with a damp dish towel, then slice them. Pick the leaves off a few sprigs of parsley (about 10 g, save the rest of the bunch for something else) and chop them fine.

Crack the 4 eggs into the mixing bowl, add the 3 cl of crème fraîche, a pinch of salt and a pinch of pepper. Beat with a fork until smooth.

Melt half of the butter (7 g) in the skillet over high heat and cook the mushrooms 5 min, without stirring too much, until the water cooks off and they turn golden. Salt lightly and move half of them to a plate if your skillet is small.

Turn the heat down to medium, add the rest of the butter (8 g) and pour the eggs over the mushrooms. Stir 30 seconds, then let it cook 3 min without touching until the omelet is fully set.

Sprinkle the omelet with the chopped parsley, fold it in half and cut it into two portions. Plate them with the roasted potatoes.