Mexican omelette with potatoes
Description
The dish is prepared without unnecessary complications. Heat 1 tablespoon of oil in a skillet over medium heat. Add potatoes, cover with a lid, and cook, stirring occasionally, until golden and tender, about 10 minutes. Add garlic and onion, except for 1 tablespoon of onion, season with salt and pepper, and cook for 1 minute. In a large bowl, beat the eggs. Add 1/4 cup of tomatoes and cheese, and mix. Add the remaining oil to the skillet and pour the egg mixture over the potatoes. Preheat the oven. Meanwhile, cook the eggs on the stove for 8 to 10 minutes. Sprinkle the remaining 1/4 cup of cheese on top, then bake in the oven for about 2 minutes. In a small bowl, prepare salsa by combining the remaining tomatoes, green onion, cilantro, and lime juice; mix well. Divide the omelet into portions and serve with salsa. The dish is ready to be served.