Method

• 1.
  Peel potato and place in a zip-lock bag with 1/4 cup (60ml) water. Place bag in a microwave-safe bowl, then microwave on high for 5 minutes or until par-cooked.
• 2.
  When cool enough to handle, grate potato into a bowl. Add Brussels sprouts and toss with 2 tbs olive oil. Season and set aside.
• 3.
  Preheat the oven grill to medium. Whisk the eggs, cream, ricotta and chives in a bowl. Season.

• 4.
  Heat a 21cm frypan over medium-high heat. Away from the heat, carefully spray with a little sunflower oil spray, then add one-quarter potato mixture, making sure the potato covers the base of the pan.
• 5.
  Top with one-quarter asparagus and cook for 2 minutes or until potato is crisp and asparagus is slightly tender. Add 3/4 cup (185ml) egg mixture, cook for 1 minute, then place under the grill for 1-2 minutes until egg is just cooked and asparagus is tender. Fold over omelette, and keep warm.
• 6.
  Repeat with remaining potato, asparagus and egg to make four omelettes.
• 7.
  To serve, drizzle the omelettes with a little truffle oil and top with amaranth leaves and grated parmesan.