Mexican Omelette

• Cooking Oil
• 1 whole Medium Potato, Chopped
• Fresh Paprika, To Taste
• Ground Cayenne, To Taste
• Salt To Taste
• 1/2 whole Yellow Pepper, Chopped
• 1 cup (Large Handful) Baby Spinach
• 3 whole Small Vine-ripened Tomatoes, Chopped
• 1 bunch Fresh Cilantro, Chopped
• 1 whole Green Onion, Thinly Sliced
• 4 whole Free Range Eggs
• 2 Tablespoons Milk
• Freshly Ground Pepper, to taste
• 1/2 cups Grated Cheddar
• Sour Cream, For Serving

1. Note on ingredients: this tastes delicious if you have a really smoky paprika.
2. Heat some oil in a frying pan. Add potatoes and season generously with paprika, cayenne, and salt.
3. Cook on medium-high so that the potatoes form a nice crisp crust. Once potatoes are nearly cooked through, add the chopped yellow pepper. Cook until yellow pepper is tender.
4. Add spinach and cook briefly until wilted.
5. While potatoes are cooking, assemble the salsa fresca that with top the omelettes. Mix tomatoes, cilantro and green onion. Lightly salt.
6. Back to the potato mixture: once spinach is wilted, remove from the pan and set aside.
7. In a mixing bowl, whisk the eggs with the milk and season with some fresh ground pepper and cayenne.
8. Heat a little more oil in the pan and add half the egg mixture. Once omelette is about halfway cooked through, add 1/2 of the potato mixture to one side.
9. Top with 1/2 of the grated cheddar. Fold omelette over and allow to cook through and the cheese to melt. Repeat to make the second omelette.
10. Serve on a plate and top with the tomato mixture and a dab of sour cream.

cooking oil, fresh paprika, ground cayenne, salt, yellow pepper, handful, tomatoes, fresh cilantro, green onion, range eggs, milk, freshly ground pepper, cheddar, sour cream

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mexican-omelette/ (may not work)