Mexican Omelettes

I don’t really know if this is “Mexican” but it does have some Mexican flavors, so that’s what I’m going with…again, name suggestions accepted and appreciated.  

Mexican Omlettes (2)

• 1 medium potato, diced
• 1/2 yellow pepper, diced
• large handful of spinach
• cooking oil
• 4 eggs
• 2 tablespoons milk
• mature or sharp cheddar, grated
• 3-4 small vine-ripened tomatoes, chopped 
• 1 green onion, thinly sliced
• 1 bunch of fresh cilantro/coriander, chopped
• ground cayenne
• ground paprika – I like mine really smokey
• freshly ground pepper
• salt
• sour cream (completely optional)

Mix the tomatoes, green onion and coriander.  Add a tiny bit of salt and stir to mix.  Set aside.  With a whisk, beat the eggs and milk together.   Season with a little salt, pepper, and cayenne.  Set aside.  

Heat some oil in frying pan.  Add potatoes and season generously with paprika, cayenne, and salt.  Cook at 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.  Add spinach and cook until wilted. 

Remove from pan.  Heat some butter or oil (whatever you prefer to cook your eggs in) and pour in 1/2 of egg mixture.  Cook gently until nearly cooked through.  Add 1/2 of the potato mixture.

Sprinkle with grated cheddar.

Fold over:

Let cook briefly to allow cheese to melt.  Place on plate and top with 1/2 of the tomato mixtures.  Add a dab of sour cream.  Repeat to make second omelette and enjoy with someone you love.