Blue cheese potato omelet

Cut potatoes into slices and fry them, add a clove of garlic and a sliced onion to taste.

Once they are done, mix them with the beaten egg and salt.

Turn the omelet over and over to make it juicy and remove.

Sauté in a drizzle of oil a clove of garlic, a sprig of parsley, mushrooms and green asparagus, mix blue cheese, also put pieces of blue cheese on the omelet that will melt when pouring over hot asparagus and mushrooms.