Classic potato omelette served with a side of fresh tomatillo salsa.
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Heat the olive oil in a non-stick skillet over medium heat and fry the sliced potatoes and onions until tender but not browned.
Drain the potatoes and onions in a colander, reserving two tablespoons of the oil, and let them cool slightly.
In a large bowl, beat the eggs with a pinch of salt, then gently fold in the cooked potato and onion mixture.
Heat the reserved oil in the skillet, pour in the egg mixture, and cook on low-medium heat until the bottom is set and golden.
Place a large plate over the skillet, carefully flip the omelette onto the plate, and slide it back into the pan to cook the other side.
While the omelette finishes, boil the tomatillos and serrano pepper in water for 5 minutes until soft.
Blend the boiled tomatillos, pepper, garlic, cilantro, and salt until smooth to create the salsa verde.
Slice the omelette into wedges and serve warm with a generous side of the fresh salsa verde and optional cotija cheese.
