3 eggs
3 spoons of light cream
a whiff of salt and garlic
white peppar
butter and margarine
50 g of cheesecubes
2-3 cold boiled potatoes
50 g of herring or
75 g of cleaned smoked fish
chives

1. Mix the eggs and the cream. Add a whiff of salt and peppar. Take the herring out of its soup (and cut it to pieces). Peel and slice the potatoes. Cube the cheese.
2. Put some grease in a pan and heat it until the grease gets a little bit brown. Then pour the eggmass into the pan. Put in the potatoes and the cheese. So that the eggs congeal evenly, mix the bottom carefully with a sprint and decrease the temperature. Lift the herring pieces up on the omelett and put a lid on the pan. Take the pan away from the plate while the surface is still moist, because the omelette ripens in the pan. Strew some chine over the omelett and serve with crispbread.