A spicy Mexican-inspired take on the classic potato omelette.
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Heat the olive oil in a non-stick 10-inch skillet over medium heat.
Add the sliced potatoes and onions to the oil, ensuring they are mostly submerged; cook for 10-12 minutes until tender but not browned.
Drain the potatoes and onions through a colander, reserving 2 tablespoons of the oil, and let them cool slightly.
In a large bowl, whisk the eggs with salt, pepper, garlic powder, diced jalapeños, and half of the crumbled queso fresco.
Gently fold the cooked potatoes and onions into the egg mixture and let sit for 5 minutes to absorb the flavors.
Wipe the skillet clean, add the reserved oil, and pour the egg and potato mixture back in over medium-low heat.
Cook for 5-7 minutes until the edges are set, then use a large plate to flip the tortilla and slide it back into the pan.
Cook the other side for 3-4 minutes, then slide onto a plate and garnish with remaining queso fresco and cilantro.
