Potato Omelette with Wild Garlic

Wash the potatoes and boil them in their skins over medium heat until soft. Then peel, cut into thick slices, and salt lightly.

Finely dice the red onion and cut the wild garlic into coarse pieces. Pluck the parsley leaves and chop them finely. Whisk the eggs in a bowl with salt and freshly ground pepper.

Heat the sunflower oil in a medium-sized pan and sauté the onion until translucent. Add the potato slices and fry briefly, stirring occasionally. Stir in the wild garlic and parsley. As soon as the herbs have wilted slightly, pour the egg mixture over them and cover the pan with a lid. Let it set for a few minutes until the eggs are also firm on the surface. If desired, flip the omelette using a plate and fry briefly on the other side. Finally, sprinkle with grated Grana Padano.