Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter
2 tb Oil
1 c Cooked potatoes (1/2" cubes)
2 ea Leeks, white part sliced
1 sm Onion, chopped
1/2 c Leftover cooked bite-size
Vegetables
2 cl Garlic, minced
1/4 c Parmesan cheese, grated
1 tb Cilantro sprigs
5 ea Eggs
1/2 c Table cream
Salt
Black pepper
Pinch cayenne pepper
Salsa, optional

In a medium skillet, heat 1 tablespoon of the butter and the oil.
Add the leeks, onion and grlic and saute until soft. Add the
potatoes and leftover vegetables and cook until potatoes are lightly
browned. Remove from skillet and place potato mixture into a medium
bowl. Add cheese and cilantro to bowl, toss and set aside.

In another small bowl, combine eggs, cream, salt, black pepper and
cayenne pepper and whisk until blended. Pour over potato/leek
mixture.

In the empty skillet, melt the remaining 2 tablespoonsof butter.
Pour in the potato/egg mixture and cook slowly over low heat,
piercing the top with a fork and gently lifting the bottom. Continue
cooking until the bottom is brown and set.

Slide omelet onto a dinner plate, invert the plate with the omelet
back into the skillet and cook the remaining omelet side until brown.
Serve with salsa.

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