Mushroom and chive omelette with pan-fried potatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites100 g
• Button mushrooms200 g
• Chives3 g
• Emmental20 g
• Potatoes200 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

Method

1. Peel the potatoes and cut them into roughly 1.5 cm cubes. Heat half the oil in a frying pan over medium heat, add the potatoes with a pinch of salt, cover and cook for 18 minutes, stirring now and then, until golden and tender.
2. Meanwhile clean the button mushrooms with a damp cloth and slice them. In another pan heat a drizzle of the remaining oil over high heat and sauté them for 6 minutes, until they have released their water and are golden; season with a pinch of salt and set aside.
3. Slice or grate the Emmental and snip the chives with scissors.
4. Beat the eggs and egg whites with the chives, a pinch of salt and a grind of black pepper. Wipe the mushroom pan, grease it with the remaining oil, pour in the eggs and cook over medium heat for 2–3 minutes, drawing the edges towards the centre with a spatula, until the base is set and the top still soft.
5. Spread the mushrooms and Emmental over half the omelette, fold it into a half-moon and leave it for 30 seconds, until the cheese melts; serve with the potatoes.