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Ingredients
- 40g butter
- 1 small brown onion, finely chopped
- 1 garlic clove, finely sliced
- 200g small whole potatoes, cooked with skin on, then sliced into discs 1cm thick
- 100g speck, diced
- 2 large field mushrooms, sliced
- 2 tbsp parsley, finely chopped
- 2 tbsp tarragon, finely chopped
- 6 large organic eggs
- 100g gruyère, finely grated
- salt and pepper to taste
Method
In a large nonstick frypan over medium heat, add 20g butter and pan-fry the onion, garlic, potatoes, speck, mushrooms and herbs for 4 minutes, then set aside.
Whisk the eggs, add the gruyère and season with salt and pepper. Heat a small (20cm) nonstick frypan over medium heat. Add 10g butter, then add half of the egg mixture. Cook for 45 seconds, before topping the left half of the omelet with half the pan-fried mixture. Fold the right half over, using a spatula, then remove from the frypan.
Heat the remaining butter in the small frypan and repeat the process. Serve immediately.
