Farmers omelette with fried potatoes

Fry the potatoes in a frying pan in about 25 g butter until golden brown and cooked in 20 minutes. Divide the lettuce over 4 plates.

Beat the eggs with half of the chives, milk and salt and pepper to taste. Melt half of the rest of the butter in a second frying pan and stir fry half of the wok vegetables in 5 minutes until tender. Pour half of the egg mixture over it and let it solidify. Halve the omelette in the pan and put it on 2 plates, on the lettuce. Bake another omelette.

Spoon the rest of the chives through the fried potatoes and scoop the potatoes at the omelettes on the plates.