Salmon and Potato Omelette

Ingredients

• 600 g mostly firm potatoes
• Salt
• 1 large red onion
• 10 eggs
• 3 tbsp heavy cream
• pepper (ground)
• Worcestershire sauce
• 2 tbsp sunflower oil
• 20 g butter
• 250 g smoked salmon (sliced)
• 30 g Parmesan cheese
• a handful of dill sprigs

Instructions

1. 1.

   Wash, peel, and cut the potatoes into about 3 cm pieces. Parboil in salted water for 8-10 minutes. Drain and let them dry well. Peel the onion and slice it into thin strips.

2. 2.

   Whisk the eggs with the cream, salt, pepper, and a splash of Worcestershire sauce.

3. 3.

   Heat 1 tbsp oil and half the butter in a pan. Add the potatoes, pour over the egg mixture, and sprinkle with onions. Cover and let simmer for about 5 minutes. Slice the salmon into strips and distribute over the omelette. Sprinkle with Parmesan and garnish with dill sprigs before serving.