Potato, pickle and cured meats

1 tbsp flat-leaf parsley, chopped

for the dressing

1 tbsp Dijon mustard

1 tsp caster sugar

? tsp salt

1 tbsp red wine vinegar

5 tbsp olive oil

1 tbsp creme fraiche or

single cream

1 tbsp water

1 tsp salt

6 slices prosciutto

450g black pudding, sliced (you can also add shreds of ham, fried pork sausage or other cured meats)

20 cornichons

1 tbsp capers

6 handfuls of mixed salad leaves

500g small new potatoes, boiled until tender then halved

Beat the eggs together well and add the herbs. Heat a frying pan or crepe pan, and oil it very lightly with a brush. Ladle half of the egg mixture into the pan and spread it around to make a large disc. Cook it gently until the surface of the omelette loses its shine. Lift it with a palette knife and slide on to a plate. Make a second omelette, then cut both into ribbons.

Mix together all the ingredients for the dressing.

Use the same pan to fry the slices of prosciutto until deep red and crisp; remove them and place on kitchen paper. Fry the black pudding or other sausage, then put it in a bowl with the cornichons, capers and mixed salad leaves. Add the potatoes and the dressing, then mix well. Drape the omelette ribbons and crisp prosciutto over the top and serve.

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