Omelet with Cheese and Spinach

Ingredients

• 700 grams floury potatoes

• 1 gram salt

• 50 grams white onion

• 2 grams garlic

• 20 grams butter

• 20 grams flour

• 200 ml whole milk

• 3 grams Provençal herbs

• ½ vegetable bouillon cube

• 10 ml olive oil

• 100 ml whole milk

• 25 grams butter

• 80 grams grated cheese

• 600 grams creamed spinach

• 6 eggs

Instructions

1. Peel the potatoes, cut them into chunks, and cook them in salted water until tender.

2. Drain the potatoes and let them steam dry for a few minutes.

3. Finely chop the onion and press the garlic.

4. Melt the butter in a small saucepan.

5. Stir in the flour and cook for a few minutes until the roux has a sandy texture.

6. Gradually add the milk while whisking continuously until you have a smooth sauce.

7. If the sauce is too thick, add a bit more milk.

8. Sauté the onion and garlic in a pan with olive oil.

9. Add the Provençal herbs, then stir this mixture into the sauce. Season with a little bouillon cube to taste.

10. Mash the potatoes with milk and butter to make a puree, then stir in the grated cheese.

11. Heat the spinach.

12. Whisk the eggs and make 4 omelets.

13. Serve the mashed potatoes with the omelet, spinach, and sauce.

Storage advice

Keep in a sealed container in the refrigerator for up to 3 days.

Nutritional information