Potato, leek and goat cheese omelet

Peel the potatoes and cut them into 1 cm dice. Put them in a saucepan of cold salted water, bring to a boil, then let them cook over medium heat until a knife slides in easily.

Trim the roots and the dark green part off the 2 leeks, split them in half and rinse them well under running water. Slice them into 5 mm half-moons.

Pour the potatoes into the colander and let them drain dry.

Melt the 10 g of butter in the skillet over medium heat, then add the leeks with a pinch of salt. Cook them, stirring, until they're tender and translucent, without browning.

In the mixing bowl, beat the 6 eggs with the 3 cl of crème fraîche, salt and pepper. Crumble half of the goat cheese into the mix.

Add the potatoes to the skillet with the leeks, then pour the beaten eggs over the top. Spread it all out evenly with the spatula.

Let it cook over low heat, without stirring, until the edges are set and the bottom is golden. Crumble the rest of the goat cheese on top, cover and keep cooking until the center is fully set.

Slide the omelet onto a large plate, flip it back into the skillet and let the other side brown 2 minutes. Cut it in half and serve right away.