After you have had your potatoes cooking for a time in a covered cast-iron pan, open a bottle of rhubarb wine. Decant it carefully, and serve.
In a mixing bowl, put in four or more eggs. If yours are like the organic jumbos we have been obtaining recently, this will mean you will have anywhere from six to eight yolks. If your eggs are the small sort with but a single yolk, you might increase their number, for this recipe. Into your eggs throw the dregs of the rhubarb wine that remained in the bottle. Mix well.
When the potatoes are cooked, take cover off, that they might brown in the pan. Allow time for that, then oil a copper-bottom steel frying pan large enough for omelette-making. Add a bit of butter. When hot, pour in eggs; allow to cook at medium flame. When the eggs are solid across the pan surface, but not quite so at their upper surface, place a half-cup or so of chopped parmesan cheese atop half. Fold the eggs over. Continue cooking for long enough to set the table.
Enjoy, then, with the rest of the rhubarb wine.