Vegetable Omelette

Place the cut potatoes (without skin) in a pot with boiling water

Cook for three minutes

Drain and let cool

Grate the potatoes coarse and reserve

Blanch the eggplants in salted water, drain them and chop into small pieces. Reserve

Melt the butter in a large frying pan and add the potato, carrot, and eggplant mixture

Add grated cheese and season to taste with salt and black pepper

Beat the eggs with a fork and pour over the roasted vegetables

Flip the omelette to spread the eggs evenly throughout the pan

Let it brown slightly

Using a plate, flip the omelette over and cook for about another minute

Remove from the frying pan and serve immediately.