Potato and leek omelet with green salad

Peel the 300 g of potatoes and cut them into dice, about 1 cm, so they cook fast.

Put them in the saucepan, cover with cold salted water and simmer 10 min once it boils, until a knife slides in with no resistance. Drain well.

Cut the 2 leeks in half lengthwise, rinse them under running water while fanning out the layers, then slice them into thin half-moons.

Heat the 20 g of butter with the olive oil in the skillet over medium heat, add the leeks, salt and pepper. Cook 5 min, stirring, until they're tender.

Crack the 4 eggs into the mixing bowl, salt, pepper and beat with a fork. Add the drained potatoes and the leeks, then stir.

Pour the mixture back into the hot skillet over medium-low heat and let it cook 5 min until the edges are set and the bottom is golden.

Put a large plate over the skillet, flip in one confident move, then slide the omelet back into the skillet and cook 2 min on the other side. The center should be fully set.

Wash and dry the 200 g of green salad. Serve it next to the omelet cut in half.