1/2 cup grated cheese (30 g)
4 tablespoons butter or margarine
2 medium-sized potatoes
2 tablespoons heavy cream
1/2 cup grated cheese (30 g)
4 tablespoons butter or margarine
2 medium-sized potatoes
2 tablespoons heavy cream
Peel the potatoes, cut them into thin slices, and fry them in butter or margarine until they're golden brown
Beat the eggs in a bowl with 1/2 teaspoon of salt, then add the grated cheese, diced potatoes, and heavy cream
Mix well
Heat another 4 tablespoons of butter or margarine in a non-stick skillet over medium heat
Once hot, pour in the egg mixture, reduce the heat to low, cover the skillet, and let it cook until the bottom is set
Flip the omelette, or place it under a broiler for a few minutes to melt the cheese
Dish out and garnish with chopped parsley
Serve 6 people.
