Potato and green bean omelet

Peel the 300 g of potatoes and cut them into small 1 cm dice. Set them aside.

In the saucepan, bring 20 cl of water to a boil. Add the diced potatoes and let them cook 8 min over medium heat. Drain and set aside.

Trim the 200 g of green beans and cut them into 3 cm pieces. Set aside.

In the same saucepan (no need to wash it), cook the green beans 5 min over high heat with a splash of water. Salt lightly. Drain and set aside.

In the skillet, melt the butter over medium heat. Add the chopped onion and cook 2 min until it turns translucent.

Stir the potatoes and green beans into the skillet. Mix well and let everything warm up 2 min over low heat.

In the bowl, beat the 6 eggs with a pinch of salt and pepper. Pour the mixture over the veggies in the skillet.

Let it cook 3 min over medium heat without touching it, until the edges are set. Flip the omelet using a plate and slide it back into the skillet to cook 2 min on the other side.