Soft mushroom omelet with mashed potatoes

Peel the 3 potatoes and cut them into chunks, about 3 cm, so they cook fast and evenly.

Put the chunks in the saucepan, cover with cold salted water and bring to a boil. Let them simmer until a knife slides in with no resistance.

Wipe the mushrooms with a damp dish towel and slice them. Crush or mince the garlic and chop the parsley.

Melt half of the butter (10 g) in the skillet over high heat and brown the mushrooms 5 minutes without stirring too much, then add the garlic for the last minute. Salt, pepper, then take them out of the skillet and set them aside on a plate.

Crack the 4 eggs into a bowl, add a pinch of salt and pepper and half of the parsley. Beat with a fork without making it too foamy.

Drain the potatoes and put them back in the saucepan. Mash them with the crème fraîche, salt, pepper and keep warm under a lid or a plate.

Wipe out the skillet, melt the rest of the butter (10 g) over medium heat and pour in the eggs. Stir 30 seconds with the spatula, then let it set over low heat until the edges are set and the center is still creamy.

Spread the mushrooms you set aside over one half of the omelet and fold the other half over. Cut in half, plate with the mashed potatoes and sprinkle with the rest of the parsley.