First, peel and cut the potatoes lengthwise.
Then cut from side to side and once ready, thickly julienne the onion and mash the garlic.
To cook the potatoes and onions, heat the oil over medium heat to sauté the vegetables (keep under 195°F)
Once the right temperature is achieved, add the potato, cook for 10 minutes, then add the onion and garlic, and sauté the vegetables for 15 more minutes.
While sautéing the vegetables, irregularly dice the Camembert cheese, then put in a bowl with the eggs and blueberries.
Once the cooking time is over, strain the potatoes and onions.
Allow to sit for 15 minutes and then add the mixture to the bowl.
Add salt and pepper and stir until the mixture is well combined.
Meanwhile, allow the pan to heat up properly, add the mixture and allow to cook for 5 to 8 minutes per side.
Once the omelet is ready, allow to rest for 5 minutes at room temperature so the outer layer finishes cooking on its own and cools down properly.
