Rinse and clean the spring onions and cut them into thin slices.
Heat olive oil in frying pan and lightly brown the spring onions. (4 min). Salt, pepper and remove from the frying pan.
Mix the eggs with 4 tbsp of mineral water, salt and pepper in a hand mixer, heat the butter in the frying pan and make four omelettes from the mixture until crispy brown on both sides. Spread the sliced spring onions and salmon evenly on the omelettes and serve with toasted slices of white bread. Serve with:
the omelet by adding potato slices. For this purpose, peel two potatoes, wash them, cut them into very thin slices and sauté them with the young onion (keeping back a small mass for garnish) and cook them in the frying pan for about 15 minutes until soft. On top of each 1/4 of the peanut-onion mixture, add the egg foam and bake four sturdy tortillas.
Serve with salmon and the remaining green onions.
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