Potato and spinach omelet with green salad

Peel the 400 g of potatoes and cut them into 1 cm cubes. Drop them into a saucepan of cold salted water, bring to a boil and let them cook 10 min, then drain them in the colander.

Thinly slice the small onion. Wash the spinach and the green salad, then dry them really well.

Heat 1 tbsp of olive oil in the skillet over medium heat. Cook the onion 3 min without letting it brown.

Add the drained potatoes to the skillet, then salt and pepper. Let them brown 6 to 7 min, flipping them now and then.

Add the 150 g of spinach to the skillet and stir 2 min until it shrinks down. If there's water left in the bottom, let it cook off.

In the mixing bowl, beat the 4 eggs with the 5 cl of thick crème fraîche, salt and pepper. Pour it all over the veggies in the skillet.

Cook over low heat with the lid on, 6 to 8 min, until the top is fully set with no runny bits. Flip the omelet using a flat plate and cook 1 min on the other side if needed.

Cut the omelet into two portions. Put the green salad on the side with a pinch of salt and pepper.