Mexican Potato Omelet

2 Tbsp olive oil

1 red skinned potato (6 ounces), well scrubbed, halved & thinly sliced

3 garlic cloves, finely chopped

2 scallions, thinly sliced

Salt

Pepper

8 large eggs

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

1/2 cup shredded pepper jack cheese

2 Tbsp chopped cilantro

1/2 tsp lime juice

Heat 1 Tbsp oil in broiler proof skillet over medium low heat.  Add potato, cover and cook, stirring occasionally, until golden brown and tender, about 10 minutes.  Stir in garlic and all but 1 Tbsp of scallions.  Season with salt and pepper and cook 1 minute.  In large bowl, beat eggs.  Add 1/4 cup tomato and 1/4 cup cheese; stir to combine.  Add remaining oil to pan, and pour egg mix over the potatoes.  Preheat broiler with rack 4 inches from heat.  Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8-10 minutes.  Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.  In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. 

Serves 4