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
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
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
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
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
scallions, cilantro, and lime juice. Using spatula, slide
omelette onto plate. Serve cut into wedges with salsa.
In : Recipes