Steps

1. Peel 2 small potatoes and remove any eyes.
   🕒 00:41
2. Cut the potatoes into 1cm cubes.
   🕒 00:49
3. Finely chop 1/4 onion.
   🕒 01:02
4. In a bowl, dissolve 1 tbsp Potato Starch with 2 tbsp water.
   🕒 01:11
5. In another bowl, combine 2 eggs, 1 tsp granulated consommé, salt to taste, and pepper to taste. Whisk together.
   🕒 01:14
6. Heat 1 tsp Vegetable Oil in a frying pan over medium heat.
   🕒 01:38
7. Add 60g mixed ground meat to the pan and cook until it changes color.
   🕒 01:50
8. Add the chopped potatoes and onions, and sauté for 3-4 minutes until the potatoes are tender.
   🕒 02:01
9. Add the sautéed ingredients to the whisked egg bowl and mix well.
   🕒 02:20
10. Heat 2 tsp Vegetable Oil in the frying pan over medium-low heat.
    🕒 02:30
11. Place the whole Camembert cheese (1 piece) in the center of the pan and pour the egg mixture around it.
    🕒 02:43
12. Cover and steam for 3.5 minutes over medium-low heat.
    🕒 03:00
13. Carefully transfer to a plate.
    🕒 03:18
14. Place the plate upside down over the frying pan and flip the omelet back into the pan.
    🕒 03:24
15. If the shape is uneven, use a spatula to gently round it out.
    🕒 03:27
16. Cover and steam for another 2.5 minutes over medium-low heat. This is the key! Because the rind of the Camembert cheese is thick, it holds its shape well while cooking and becomes wonderfully melty inside.
    🕒 03:48
17. Finished. Serve directly from the frying pan.
    🕒 04:06