Potato Omelette with Wild Garlic | Hearty & Seasonal

Wash the potatoes and boil them in their skins over medium heat until soft. Peel the cooked potatoes, cut them into thick slices, and lightly salt them.

Finely dice the onion, cut the wild garlic into coarse pieces. Pluck the parsley leaves and finely chop them. Crack the eggs into a bowl, salt them, season with freshly ground pepper, and whisk.

Heat the oil in a medium-sized pan and sauté the onion until translucent. Add the potatoes and fry briefly, turning occasionally. Add the wild garlic and parsley. As soon as the herbs wilt, pour the eggs over them and cover the pan with a lid. Fry for a few minutes until the eggs are set on the surface. If desired, flip the omelette with the help of a plate and briefly brown it on the other side. Sprinkle the finished tortilla with grated cheese.