Pea and Potato Omelette

Ingredients

• 800 g waxy potatoes
• 40 g Butter
• 6 Eggs
• 100 g frozen peas
• Salt
• pepper (ground)
• 1 bundle radishes
• 1 head lettuce
• 200 g Sour Cream
• 1 tsp medium-hot mustard
• 1 tbsp Lemon Juice
• 1 tsp grated lemon zest
• 1 Tbsp parsley
• a pinch sugar
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, peel and dice the potatoes. Heat butter in a large pan and fry the potato cubes for about 15 minutes while stirring constantly. Beat the eggs, season with salt and pepper, add the peas and pour over the potatoes. Cover and let set on low heat for about 10 minutes. Flip the omelette and cook another 10 minutes until firm.

2. 2.

   Peel, wash and thinly slice the radishes. Wash, tear and clean the lettuce. Whisk sour cream, mustard, lemon juice, zest and parsley into a dressing; season with sugar, salt and pepper.

3. 3.

   Cut the omelette into pieces and serve on plates with the salad.