Potato Omelette with Wild Garlic

Wash the potatoes and cook them in their skins over low heat until tender. Peel the cooked potatoes, slice them into thicker pieces, and lightly salt them.

Finely chop the onion, and cut the wild garlic into larger pieces. Pick the parsley leaves and finely chop them. Crack the eggs into a bowl, season with salt, add freshly ground pepper, and whisk.

Pour oil into a medium-sized pan and fry the onion. Add the potatoes and sauté them for a while, stirring occasionally. Add the wild garlic and parsley. Once the herbs wilt, pour in the eggs and cover with a lid. Fry for several minutes until the eggs are cooked through, even on the surface. Optionally, you can flip the omelette using a plate and cook it on the other side. Once the tortilla is ready, sprinkle with grated cheese.