Potato Omelet

1. Heat 25 g butter in a frying pan and roast the potatoes at low temperature, stirring continuously, for 7-10 min. until golden. Transfer to a large enough bowl.

Add the garlic, peppers and tomatoes to the frying pan and roast for another 2 minutes.

3. mix the eggs and season with pepper. Pour eggs to potatoes and mix well.

4. make spinach in boiling hot water 1 minute until it just starts to collapse. Drain and rinse under cold running water. Dry with paper towels. Mix in fennel seeds, feta cheese and yogurt.

5. Heat 1/4 of the remaining butter in a 15 cm ø omelet pan. Add 1/4 of the egg and potato mixture to the skillet. Fry for 2 min, turning once, until the egg has set.

6. transfer the omelet to a serving plate. Mold 1/4 of the spinach mixture onto one half of the omelet, then fold the omelet in half over the filling. Cook 4 omelets in this manner.

Use blue cheese instead of feta cheese and blanched broccoli instead of young spinach.

This quickly prepared coarse omelet includes potato chunks and is filled with feta cheese and spinach.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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