Salsa Verde Tortilla Omelette

Ingredients

• 2 pieces large potatoes, peeled and thinly sliced
• 0.5 piece white onion, thinly sliced
• 6 pieces large eggs
• 0.5 cup olive oil
• 5 pieces fresh tomatillos, husked and rinsed
• 1 piece serrano pepper, stemmed
• 0.25 cup fresh cilantro
• 1 piece garlic clove
• 1 teaspoon salt
• 2 tablespoons crumbled cotija cheese(optional)

Instructions

1. 1

   Heat the olive oil in a non-stick skillet over medium heat and fry the sliced potatoes and onions until tender but not browned.

2. 2

   Drain the potatoes and onions in a colander, reserving two tablespoons of the oil, and let them cool slightly.

3. 3

   In a large bowl, beat the eggs with a pinch of salt, then gently fold in the cooked potato and onion mixture.

4. 4

   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.

5. 5

   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.

6. 6

   While the omelette finishes, boil the tomatillos and serrano pepper in water for 5 minutes until soft.

7. 7

   Blend the boiled tomatillos, pepper, garlic, cilantro, and salt until smooth to create the salsa verde.

8. 8

   Slice the omelette into wedges and serve warm with a generous side of the fresh salsa verde and optional cotija cheese.