Potato omelette with braised cabbage

(For 4 portions)

• 2 punnets BroccoCress
• 1 punnet Rock Chives
• 24 pieces of finly sliced potatoes
• 8 small to medium eggs
• 120g blanched broccoli flowers
• 40g butter
• 100ml vegetable stock
• 4 tsp vegetable oil
• 4 small pieces of green cabbage wedges

Yoghurt sauce:

• 1 tsp chopped Rock Chives
• 60g thick yoghurt 
• Lime juice from ½ lime 
• 4 pinches chilli Flakes

• For optimal results the best is to use a blini pan. 
• Melt the butter and oil in the hot non-stick blinis pan.
• Divide the potato slices into four and lay each portion at the bottom of each pan. 
• While the potatoes are cooking, whisk together the eggs with one punnet of chopped Brocco Cress. 
• Pour the omelette mix on top of the sizzling potatoes and put the pans in the oven to finish to cook. 
• Braise the cabbage wedge with the rest of the butter and the vegetable stock. 
• Serve with the grated boiled eggs, the rest of the cresses, the yogurt dip and the broccoli fleurettes. 

Yoghurt sauce:

• Mix all the ingredients together except the chilli flakes, place next to the omelette on the plate and add a pinch of chilli flakes on top. 

Recipe: Franck Pontais