Mexican Potato Omelet
Taken from Martha Stewart
- 2 tablespoon olive oil
- 1 red skin potato about 6 oz., scrubbed and sliced thin (I just used a regular potato)
- 3 chopped garlic cloves
- 2 thin sliced scallions or 3 tablespoons chopped chives
- Salt and pepper to taste
- 8 eggs
- 1¼ cup tomatoes chopped; (or 1 15-oz can of chopped tomatoes well drained)
- ½ cup shredded cheese
- 2 tablespoon chopped cilantro or more to taste
- 1 teaspoon Lime juice
Heat 1 tablespoon oil in ovenproof skillet over med-high heat. Add potato, cover, cook for 10 minutes till tender, don’t burn, then add garlic for, all of scallions but 1 tablespoon, salt and pepper to taste and cook 1 minute. If you are using chives don’t add now, add to eggs in next step.
Beat eggs, ¼ cup tomatoes, ¼ cup cheese, and chives if using. Add rest of oil to pan, then eggs, cook 8-10 minutes, lifting the edges to allow uncooked eggs to flow under cooked part. Cook until almost set. Add ¼ cup cheese and put in oven at high for a few minutes till set.
Mix rest of tomatoes, scallions or chives, cilantro and lime juice for a salsa. Serve with wedges of omelet.