Omelette with mozzarella and mortadella

Beat the eggs with a little salt and mix in the mozzarella and mortadella. Mix very carefully.

Cook 2 tbsp of butter in the omelette pan until it is hazelnut color and pour in the egg mixture.

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, then put the remaining butter in the pan, put the omelette back into the pan and cook the other side.

The omelette must be golden on the outside, soft inside and not soaked in fat.