Potato, spinach and goat cheese omelet

Peel the potatoes and cut them into 1 cm dice. Peel and thinly slice the onion, wash the spinach and drain it.

Melt 10 g of butter in the skillet over medium-low heat, add the diced potatoes and a pinch of salt. Cover and cook 15 min, stirring now and then, until they're tender.

Add the sliced onion and cook 3 min over medium heat. Then add the spinach and stir until it wilts and the water has cooked off, then tip everything onto the plate.

In the mixing bowl, beat the 6 eggs with the crème fraîche, salt, pepper and nutmeg. Stir in the potatoes, onion and spinach, then crumble half of the goat cheese into the mix.

Melt the remaining 10 g of butter in the skillet over medium-low heat, then pour in the mixture. Cook 5 min, uncovered, until the bottom is golden and the top is almost set.

Crumble the rest of the goat cheese over one half of the omelet. Fold it in half with a spatula and let it cook 1 more min.

Slide the omelet onto a plate, check that the eggs are fully set in the middle, then cut it into two portions.