2 TBS olive oil

1 red skin potato, halved, and thinly sliced

3 garlic gloves

2 scallions, thinly sliced

Coarse salt and ground pepper

1 1/4 cups plum tomatoes, coarsely chopped (about 2 tom.)

8 large eggs

1/2 cup shredded pepper jack cheese

2 TBS cilantro

1/2 lime juice

1. Heat 1 tbs oil in 10-inch broiler proof skillet over

    med.-low heat. Add potato, cover and cook, stirring until

    golden brown and tender, about 10 minutes. Stir in garlic

    and all but 1 TBS of scallions, season with salt and pepper

2. In a large bowl, beat eggs and add 1/4 cup each tomato

    and cheese; stir to combine. Add remaining oil to pan and

    pour egg mixture over potatoes.

3. Preheat broiler with rack 4 inches from heat. Cook eggs on

    stovetop, lifting edges to allow uncooked egg to flow

    underneath, until center is almost set, about 8 to 10 min.

    Sprinkle remaining cheese over top, then broil about 2 min.

4. In a small bowl, make salsa with remaining tomatoes,

    scallions, cilantro, and lime juice. Using spatula, slide

    omelette onto plate. Serve cut into wedges with salsa.