This open-faced, Mexican-seasoned, omelet would be more accurately called a frittata or crust-less skillet quiche.

Mexican Potato Omelet

3/4 cup olive or vegetable oil
4 medium potatoes, pared and cut into 1/8-inch slices (about 1 1/2 pounds)
1 medium onion, cut into 1/8-inch slices
1/2 cup chopped green onions
1 cup shredded Mexican-style process cheese spread with jalapeno peppers
6 large eggs
Salt and pepper

1. Heat oil in a 10-inch skillet until hot; layer potato and onion slices alternately in skillet. Cook over medium-low heat, turning frequently, until potatoes are tender but not brown, about 12 minutes. Remove potatoes and onion with a slotted spoon, reserving 3 tablespoons oil in skillet.
2. Beat eggs with salt and pepper in a large bowl; gently stir in potatoes and onions.
3. Heat reserved oil in skillet until hot; pour egg/potato mixture into skillet. Cook, uncovered, over medium-low heat until bottom begins to brown and edge of omelet is firm (center will be moist), about 7 minutes. Shake pan occasionally to prevent omelet from sticking.
4. Remove from heat. Place large plate over skillet; invert omelet onto plate. Slide omelet back into skillet. Sprinkle cheese over omelet. Continue to cook over medium-low heat until eggs are set and cheese has melted, about 2 minutes longer. Season with salt and pepper to taste. Turn out onto serving plate and cut into 4 wedges.

Makes 4 servings.