Potato Omelette with Wild Garlic

Wash the potatoes thoroughly, then boil them in their skins in lightly salted water until tender. Once cooked, peel them, cut them into thicker slices, and lightly salt them.

Finely chop the red onion, and cut the wild garlic into larger pieces. Pick the parsley leaves and finely chop them. Crack the eggs into a bowl, season with salt and pepper, then beat them thoroughly.

Heat the 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. Once the herbs have wilted, pour in the beaten eggs and cover the pan. Cook over low heat for a few minutes until the egg is set on top. If desired, you can flip it with the help of a plate and brown the other side. Once done, sprinkle with grated Grana Padano cheese.