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Omelette, Chambery

Crack eight fresh eggs in a bowl, add half gill milk, half saltspoon salt, two saltspoons pepper, a tablespoon grated Parmesan cheese, and sharply beat with fork for two minutes. Cut in exceedingly small square pieces a medium-sized, peeled raw potato and one medium, peeled white onion cut same way; place both in a frying pan with tablespoon melted butter and gently fry a nice golden colour, frequently tossing meanwhile. Sprinkle over a saltspoon salt, toss a little, then drop in the eggs, briskly stir with fork for two minutes and let rest half a minute; fold opposite sides to meet in centre, let rest a minute, turn on a hot dish and serve.