Flat omelets (Italian frittata) are an easy snack since they take only a few minutes and are best eaten at room temperature, making them perfect for taking on picnics or cooking in advance and leaving until needed (as long as they have no shellfish in them).
They don’t need saucing at all, just a little olive oil and lemon, but the Russian dressing is pretty spectacular with this omelet. If you don’t have the caviar, use the tomato and olive oil sauce mixed with six fillets of chopped salted anchovies.
Peel the potatoes and cut in
Beat the eggs in a bowl, season, and add the potatoes and the remaining sage leaves. Mix well.
Wipe out the pan, add the remaining oil, heat it over medium heat, and add the egg-potato mix. Wait a minute, and then shake the pan gently to loosen the egg from the pan. Keep making sure that the omelet does not stick to the pan, and cook over medium-low heat for about 4 minutes on one side. Put a plate slightly bigger than the pan on top of it, flip the omelet over onto the plate, put the pan back on the fire, and slip the omelet, cooked side up, back into the pan. Continue cooking and sliding the omelet around the pan for another 3 minutes.
Serve at room temperature with the sauce on the side.
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