Cheese omelette with hash browns

Ingredients

For the Hash Browns:

• 120 g onions (chopped)
• 1/2 teaspoon rosemary (chopped)
• 35 g unsalted butter
• 600 g potatoes (boiled and peeled)
• salt to taste

For the Omelette:

• 40 g unsalted clarified butter
• 8 eggs
• salt to taste
• 1 teaspoon black pepper powder
• 1 teaspoon chilly flakes
• 30 g Parmesan Cheese (grated)

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Preparation

• To make the Hash Browns:
  Saute onions and rosemary in butter, till onions turns translucent. Grate potatoes. Add the sauted onions and salt to the potato. Divide the mixture into 4. 3 inch disc. Sear on medium heat till golden brown.
• To make the Omellete:
  Heat a little butter in a pan. Whisk eggs with salt, pepper and chilly flakes. Pour one-fourth of the mixture into the pan. When set, sprinkle some cheese over and fold the omellete in half. Cook till the omellete is sealed. Similarly make the other omelletes.
• Serve hot with hash browns and butter toast.