Potato omelette with truffled cheese

Wash, peel and cut the potatoes into small squares.

Put them in a bowl or deep dish, cover with water (at the same height as the potato) and leave in the microwave at maximum power for 10-15 minutes approx. You can stop it after five minutes so that the dish does not overheat more than necessary. The potato should absorb most of the water.

At the same time, poach the onion in a frying pan with a little olive oil.

Once the potato is ready from the microwave, brown it a little in a frying pan with olive oil to make the omelet juicier.

In a bowl beat the eggs, add the poached onion and the ready potato and let stand for 5 minutes ⌛️.

Add half of the mixture to the pan with the oil, add the cheese and cover with the remaining mixture.

Turn over and cook on the other side.

For the omelet to be juicy and undercooked, when the mixture is added to the frying pan, the heat must be high and it should not take more than about one minute to turn it over.