Potato and frozen spinach omelet

Peel the 400 g of potatoes, cut them into 1 cm cubes and put them in a saucepan of cold salted water. Bring to a boil and cook 10 min, until a knife slides in easily, then drain.

Meanwhile, put the 200 g of frozen spinach in a skillet over medium heat with a splash of water, cover and leave it 5 min. Drain it in the colander, pressing hard to get the water out, then roughly chop it.

Slice the onion. Melt the 20 g of butter in the skillet over medium heat and sauté the onion for 4 min until translucent.

Add the drained potatoes and the spinach to the skillet. Brown them 5 min, stirring now and then, then salt and pepper.

In the mixing bowl, beat the 6 eggs with the 30 cl of thick crème fraîche, 1 pinch of salt and 1 pinch of pepper. Pour the mix over the veggies in the skillet, over low heat.

Cover the skillet and cook over low heat for 8 min, without stirring, until the top is fully set and no longer runny.

Loosen the edges with the spatula, then fold the omelet in half. Leave it 1 min on the turned-off burner, then slide it onto the flat plate and cut it into two portions.