Omelette with Peas and Potatoes
- For the omelette
- 800 grams waxy potatoes
- 40 grams butter
- 6 eggs
- 100 grams Frozen pea
- freshly ground peppers
Rinse, peel and cut potatoes into small cubes. Heat butter in a large pan. Add potato cubes and sauté, stirring constantly, about 15 minutes. In a bowl, beat eggs, season with salt and pepper, and stir in peas. Pour mixture over potatoes. Cover and cook over low heat, about 10 minutes. Flip omelette and cook until eggs are set, 10 minutes more. For the salad, rinse, trim and thinly slice radishes. Rinse lettuce, spin dry and tear into bite-sized pieces. For the dressing, whisk creme fraiche with mustard, lemon juice, lemon zest, parsley and sugar to taste. Season with salt and pepper. Toss salad dressing with radishes and lettuce.
Cut omelette into pieces and serve with salad on plates.