Potato and cheese omelet

Peel the 400 g of potatoes and cut them into small dice, about 1 cm. Peel the onion and slice it thin.

Melt half of the butter (10 g) in the skillet over medium heat. Add the diced potatoes, salt and pepper, then let them brown, stirring now and then.

Add the sliced onion to the potatoes and keep cooking over medium-low heat until the potatoes are tender when you poke them with a knife tip. Tip everything into a bowl and set it aside.

Crack the 6 eggs into the mixing bowl, salt, pepper and beat them with a fork. Add the potatoes and onion you set aside, then half of the shredded cheese (40 g).

Melt the rest of the butter (10 g) in the skillet over medium-low heat. Pour in the mixture, cover with the lid and let it cook until the eggs are fully set.

Scatter the rest of the cheese (40 g) over the omelet, then fold it in half with a spatula. Leave it 1 minute covered so the cheese melts, and serve on a plate.