Potato, onion and goat cheese omelet

Peel the 400 g of potatoes, rinse them, then cut them into 1 cm dice.

Peel the 2 onions and cut them into thin slices.

Melt the butter in the skillet over medium heat, add the potatoes, salt and pepper. Cover and cook 12 to 15 min, stirring now and then, until they're tender when you poke them with a knife tip.

Add the onions to the skillet 5 min before the potatoes are done. Add a small splash of water if things stick. Stir so they turn translucent and soft.

While that cooks, crack the 6 eggs into the bowl, add salt and pepper, then beat them with a fork. Crumble half of the goat cheese into the eggs.

Spread the potatoes and onions out in the skillet, turn the heat down to low, then pour in the beaten eggs. Dot the rest of the cheese over the top.

Cover and cook 6 to 8 min over low heat, until the center is set and doesn't jiggle when you shake the skillet.

Slide the omelet onto the plate, flip it back into the skillet and cook 1 to 2 more min. Serve it hot, cut in half.