mexican potato omelet (tortilla de patatas)

How To Make mexican potato omelet (tortilla de patatas)

• 1

  Cut potato into 3/8-inch cubes.
• 2

  Lightly whisk eggs, water, salt and black pepper in medium bowl.
• 3

  Heat lard in 10-inch nonstick skillet or omelet pan over medium heat until hot. Add potato, onion and bell pepper; saute until potato is tender, about 6 minutes. Stir in chilies.
• 4

  Pour egg mixture into skillet; cook over medium heat, stirring with back of fork, just until bottom starts to set, 1 or 2 minutes. Cook, lifting up edges, tilting pan and letting uncooked egg mixture flow to bottom, 1 or 2 minutes longer. Cook without stirring or lifting, until top is set and bottom is golden, about 1 minute longer.
• 5

  Sprinkle omelet with cheese and coriander. Garnish with tomato. Cut omelet into 4 or 8 wedges; serve immediately.
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