Modena-style omelette

In a bowl put the beaten eggs, meat, mortadella, cream and a little salt and pepper. Mix well. Heat the oil and 2 Tbsp of butter in the pan, then pour in the eggs. Once the omelette starts to clot, shake lightly the pan in order to detach it from the bottom. Turn the omelette upside down onto a plate, put the remaining butter in the pan. Put the omelette back in and cook on the other side. All operations are to be done over very high heat. The omelette must be golden on the outside, soft inside and not soaked in fat.