- 4 eggs.
- 600 g potatoes.
- 3 raclette cheese slices.
- 2 tablespoons of parmesan.
- 10 cl of milk.
- 5 sprigs of chives.
- 1 pinch of salt.
- 1 pinch of pepper.
- 2 large duck fat nuts (eg recovered from a duck confit).
Wash potatoes, peel and cut into small cubes .
In a skillet, heat the duck fat..
When it starts to simmer, add the potatoes.
Cook for 15 minutes over high heat, stirring occasionally, then cover and 15 minutes over low heat to cook at heart, always stirring from time to time not they attach to the stove .
Meanwhile, in a small bowl, break eggs, add milk, salt, pepper and finely chopped chives. Beat all until the mixture starts to become foamy .
Cut the raclette slices into small rectangles. Add raclette cheese and parmesan egg beaten .
When the potatoes are cooked, pour this mixture on it.
Cook for 5 minutes, lifting the omelet in places, with dA spatula, if you do not want it to be too burned out below .
Notes: It is possible to replace the duck fat by another fat if you do not duck fat.