The Périgourdine omelette

• 2 potatoes
• 8 eggs
• 10 cl of liquid cream
• 2 tablespoons of goose or duck fat (for the potatoes)
• 2 tablespoons of oil
• 1 tablespoon of truffle peels or 1 whole truffle
• Salt and Pepper

Wash the potatoes before cooking them for about 20 minutes in salted water.

After cooking, peel and slice them.

In a bowl, beat the eggs into an omelette, adding the cream, salt and pepper.

In a frying pan, fry the potatoes for 5 minutes in the fat, then add the truffle (be careful to save some to decorate the omelette just before serving).

Stir your potato mixture into the beaten eggs with the crème fraiche.

In another pan that doesn't stick, pour a little oil and the entire mixture.

Cook the omelette to your liking: more or less cooked.

The best way to present an omelette is to fold it in half and add the remaining slices of truffle on top just before serving.

Omelette specialists lightly butter the top once it has been folded, but this is of course before you arrange your truffles as decoration.