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.
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