Potato foam omelet

Ingredients for 2 servings:

• 200 g floury potatoes
• 100 ml milk
• 3 tbsp butter
• 4 eggs
• ½ bunch chives, cut into fine rolls
• Parsley, flat, chopped
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

wonderfully loose and fine

Peel the potatoes, cut into pieces, and cook in salted water for about 20 minutes. Drain, allow to cool, and press through a potato ricer twice. Heat the milk with 1 tablespoon of butter, pepper, and freshly grated nutmeg, then stir into the mashed potatoes. Season with salt and let cool slightly. Separate the eggs, whisk the yolks well, and add them to the cooled mashed potatoes along with the chives. Season the mixture again if desired. Beat the egg whites until stiff peaks form and mix half of them into the mashed potatoes. Lightly fold in the other half of the egg whites. Melt 2 tablespoons of butter in a non-stick pan and add the mashed potatoes. Level the surface slightly, cover, and let set over low heat for about 15 minutes. Place the filling on one half of the omelet and fold the other half over it. Sprinkle with parsley leaves or garnish. So far, I’ve used bacon and chanterelles, mixed mushrooms, leaf spinach with garlic and a little cream, or even ratatouille (using up leftovers here). But there are certainly no limits to your imagination.