Leek omelette with fried potatoes

Clean the leek by removing the bottom and cutting the dark green part of the leaf. Cut the stems of the leeks into thin rings and wash them in a colander under running water. Let it drain well.

Fry the potatoes with the oil in a covered frying pan over medium heat in 10 min. Almost done. Shake regularly. In a bowl, beat the eggs together with the milk and season with salt and pepper. Stir in the grated cheese.

Heat the rest of the oil in a large frying pan and fry the leeks in 2-3 min. Until al dente. Pour in the egg mixture. Sprinkle the rest of the cheese over it and place a lid on the pan.

Let the omelette solidify on low flame, possibly on a flame distributor, in 10-15 minutes. Remove the lid from the frying pan and bake the baby potatoes for a further 3-5 minutes.

Cut the omelette into points and place 2 points on each plate. Scoop the potatoes next to them.