Cheese and Peanut Omelet

Boil potatoes in salted water, peel and cut into small cubes.

Cut Emmentaler into equal cubes, peel and finely chop onion and garlic.

Heat butter in an omelette pan, fry onion and potato, add garlic and fry briefly, season with pepper.

Beat eggs well with salt, add Emmentaler and pour the mixture into the pan. Reduce heat a bit and let the omelet brown.

Bake in the preheated oven at 200 °C convection oven for a few minutes, fold up, sprinkle with grated cheese and parsley as desired and serve immediately.

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