Chile-Tomatillo Avocado Omelet with Herbed Potatoes

1. Prepare the Potatoes

Place the peeled and chopped potato into a small saucepan. Add enough water to cover the potatoes and season with a teaspoon of salt. Bring the water to a boil and let the potatoes cook for about 15 minutes, or until they are very tender when pierced with a fork.

2. Crush and Season the Potatoes

Drain the potatoes well using a sieve and transfer them to a small bowl. Use a fork to lightly crush the potatoes, then season with salt and freshly ground black pepper to taste. Set them aside.

3. Whisk the Eggs

Crack the eggs into a medium bowl. Add half a teaspoon of salt and a pinch of pepper, then whisk the eggs until they are well combined and slightly frothy.

4. Cook the Omelet

Heat a 9-inch (23-cm) nonstick or well-seasoned frying pan over medium heat. Add the 2 tablespoons of unsalted butter (or the combination of butter and olive oil) to the pan. Once the butter has melted and is starting to bubble, pour the whisked eggs into the pan. Let the eggs sit undisturbed for about 30 seconds. As the edges of the eggs start to set, use a heat-resistant rubber spatula to gently lift the edges and allow the uncooked liquid egg to flow underneath. Continue this until the surface of the eggs is almost set but still slightly runny.

5. Add Potatoes and Finish Cooking

When the eggs are nearly set, spread the cooked potatoes evenly over one half of the omelet. Fold the other half of the omelet over the potatoes and let it cook for another minute or so, just until the potatoes are warmed through and the omelet is fully set.

6. Serve the Omelet

Cut the omelet in half and transfer each portion to individual plates. Top each serving with the Roasted Green Chile and Tomatillo Sauce with Avocado, and sprinkle with the shredded cheese.