Potato omelette with smoked trout

Ingredients for 2 servings:

• 400 g potatoes, waxy, small
• 2 smoked trout fillets
• 2 sprigs parsley, flat
• 1 bunch of dill
• 2 garlic cloves
• 1 onion(s)
• 4 eggs
• 75 ml cream
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the parsley and dill, spin dry, pick off the leaves, and chop them. Quarter the peeled onion and slice them. Peel the garlic and finely chop it. Cut the trout fillets diagonally into 3 cm slices. Cut the potatoes into 2 mm slices. Heat the olive oil in a pan. Fry the potato slices in batches, remove them, and let them drain on kitchen paper. Finally, briefly fry the onion slices. Also remove them and let them drain. Whisk the eggs. Add the cream, salt, pepper, garlic, parsley, and dill and mix with the eggs. Add half of the fried potatoes, onions, and fish pieces to the pan. Pour in half of the egg mixture. Let the omelet set over medium heat, then carefully turn it over and let it cook on the other side. Make the second omelet with the remaining ingredients.