Fines herbes omelette with warm mustard potatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites100 g
• Chives3 g
• Parsley5 g
• Dill3 g
• Butter5 g
• Potatoes200 g
• Mustard1 teaspoon
• White wine vinegar1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs, mustard, sulphites

Method

1. Wash, peel and slice the potatoes about 1 cm thick. Put them in a pan of cold water, bring to the boil, add salt and cook for 12 minutes over medium heat, until easily pierced but not falling apart.
2. Meanwhile mix the mustard with the white wine vinegar, extra virgin olive oil and a pinch of salt in a small bowl. Drain the potatoes and dress them while still warm, so they soak up the dressing.
3. Wash, dry and finely chop the chives, parsley and dill. In a bowl beat the eggs and egg whites with a fork together with the herbs and a pinch of salt, until well combined.
4. Melt the butter in a non-stick pan over medium heat until it foams, pour in the eggs and cook for 2–3 minutes, pushing the mixture from the edges to the centre with a spatula, until set underneath but still soft and creamy in the middle.
5. Roll the omelette over on itself by tilting the pan, slide it onto the plate and serve with the mustard potatoes.