Mushroom omelet with sautéed potatoes

Peel the 200 g of potatoes and cut them into 1 cm dice. The smaller they are, the faster they cook.

Put the diced potatoes in a saucepan of cold water salted with a pinch of salt (half of your pinch). Bring to a boil, then let them simmer 10 min, until a knife tip slides in with no resistance. Drain well.

While the potatoes cook, slice the onion thin. Wipe the 150 g of mushrooms with a damp paper towel or dish towel, then slice them.

Crack the 4 eggs into a mixing bowl, add the pepper and the rest of the salt, then beat with a fork until smooth.

Heat the olive oil in the skillet over medium-high heat. Add the drained potatoes and let them brown 5 min, stirring now and then. Take them out of the skillet and keep them warm on a plate.

Put the skillet back over medium heat with the butter. Cook the onion 2 min, add the mushrooms and cook 5 min until the water cooks off and they're golden.

Turn the heat down to medium-low and pour the beaten eggs over the mushrooms. Cook 3 min, pulling the edges toward the center, then cover 1 min so the top fully sets.

Fold the omelet in half, cut it into two portions and plate with the sautéed potatoes.