Potato omelette with tuna

Bring a pot of water and salt to the boil and blanch the potato cubes for about 2 minutes. Drain and drain well.

In a large bowl, beat the eggs with the spring onions, Provençal herbs, parsley and half of the cheese. Season with salt and pepper. Put the tuna and potato cubes through and mix well.

Heat the oil in a large frying pan and pour in the egg mixture. Shake the pan and press the mixture smoothly and evenly. Fry the omelette for 1 minute at a high setting and then lower the heat source. Put a lid on the pan and let the omelette cook in about 5 minutes.

Turn the omelette carefully with the aid of the lid or a large plate and let it slide back into the pan. Sprinkle the top of the omelette with the rest of the cheese and let it cook for another 5 minutes at a low setting.

In the meantime, mix the vegetables for the salad and mix with the dressing. Let the omelette rest for a while and then cut into points. Serve with the salad.