Potato and shallot omelette

Ingredients for 4 people
  • 6 eggs
  • 2 potatoes
  • 2 shallots
  • chives
  • extra virgin olive oil
  • salt and pepper
Preparation
  • Boil the potatoes, drain them, let them cool, then peel and slice them.
  • Place a frying pan on a medium-high heat with some extra-virgin olive oil and the finely-chopped shallots; as soon as they are golden in colour, add the potatoes and cook, stirring well.
  • After 3 or 4 minutes pour the beaten eggs into the pan with a pinch of salt and pepper.
  • Stir quickly with a wooden spoon then, as soon as the omelette begins to thicken, turn it upside down with the help of a spatula and, if needed, a plate and cook it on the opposite side for 5 minutes.
  • When ready sprinkle with chopped chives and serve hot.