Omelette with Ham & Co.

If you prefer not to wash the mushrooms, simply clean them with kitchen paper so they retain their aroma.

Mineral water makes the omelette fluffier; only stir until yolks and whites are just combined.

Season sparingly with salt, as the ham and cheese are already quite flavorful.

At medium heat the omelette sets evenly without getting too dark on the outside; a wide spatula is useful for turning.

Baked potatoes go especially well with it: wash the potatoes, leave the skins on, wrap them individually in foil and bake in the oven with a knob of butter on top.