Potato and mushroom omelet

Peel the 300 g of potatoes and cut them into thin 3 mm rounds. Clean the mushrooms with a damp cloth, then slice them. Chop the parsley.

Melt half the butter (7 g) in the skillet over medium heat. Add the potatoes, cover and cook them, stirring now and then, until tender.

Add the mushrooms to the potatoes, salt and pepper. Cook uncovered over medium-high heat until the mushroom liquid cooks off.

Crack the 4 eggs into the mixing bowl, add the parsley, salt and pepper and beat with a fork. Tip the cooked veggies into the eggs and stir.

Melt the rest of the butter (8 g) in the skillet over medium heat. Pour in the mixture, spread it out and cook over low heat until the bottom is golden and the top almost set.

Slide the omelet onto a plate, turn the skillet upside down over it, then flip it all back into the skillet. Keep cooking until the eggs are fully set in the middle.