For the omelet with potatoes pre-cooked potato peel and coarsely grate. Peel and dice the onion. Remove seeds from bell bell pepper and cut into cubes.
Heat clarified butter, add potatoes and fry over high heat. Then add the diced onion and peppers and fry for another 5 minutes, season with salt and bell pepper.
Beat the eggs with soda water, add a little salt and pour over the potatoes. Allow to set. Turn the omelet. Place a round plate on top, quickly turn over and slide back into the pan.
Continue frying for about 3 minutes. Serve with salad or cucumber sticks.
Preparation Tip:
Refine the omelet with potatoes with fresh herbs, such as chives.
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