Baby potatoes in herb cream sauce with zucchini omelette

Grate the zucchini on a coarse grater and mix in the onion. Beat the eggs in a bowl with salt and pepper to taste and add the zucchini mixture. Heat approx. 35 g of butter in a non-stick frying pan, scoop the egg mixture in it, place the lid on the pan and allow the omelette to softly set in about 15 minutes.

Cook the potatoes according to the instructions on the package. Drain the cooking water, collect about 100 ml. Spoon the cream cheese with the potatoes, stir in the collected cooking water and warm the cream cheese with stirring.

Turn the omelette on a lid, melt the rest of the butter in the frying pan and let the omelet slide into the pan. Put some of the tomato slices on the omelette, sprinkle some salt and pepper, put the lid on the pan and fry the omelette for about 5 minutes. Mix the rest of the tomatoes with the dressing.

Cut the omelet into points and give the potatoes in herb cream sauce and the tomato salad.