Summary

Ingredients

• 200 g potato (s), floury boilin
• 100 ml milk
• 3 tablespoon butter
• 4 egg (s)
• 0.5 ½ bunch chives, cut into fine rolls
• Parsley, smooth, chopped
• salt and pepper
• nutmeg

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Instructions

1. Peel the potatoes, cut into pieces and cook in salted water for about 20 minutes. Then drain, let steam out and press twice through the potato press.
2. Let the milk heat up with 1 tablespoon of butter, pepper and freshly grated nutmeg and stir into the puree. Season to taste with salt and let cool down a little.
3. Separate the eggs, stir the yolks well and add to the cooled puree with the chives. If necessary, season the mixture again.
4. Now beat the egg white until stiff and mix half of it with the puree. Then fold in the other half of the egg white.
5. Melt 2 tablespoons butter in a non-stick pan and add the puree. Level the surface a little, put a lid on and let it set over a mild heat for about 15 minutes.
6. Then put the filling on one half of the omelette and fold the other half over it. Sprinkle or garnish with parsley leaves.
7. So far, I`ve had bacon chanterelles, mixed mushrooms, leaf spinach with garlic and a little cream or ratatouille (here leftover use) as a filling. But there are certainly no limits to the imagination.