Mexican Omelette

1 medium potato
2 large eggs
2 tablespoons milk
sea salt + pepper, if you like
clarified butter, ghee, or olive oil
heaping 1/2 cup grated cheddar cheese
1 green onion, sliced
1/4 cup black or red beans
1/4 cup salsa
Optional: avocado, sour cream

1. Peel and dice the potato into smaller cubes. Fry in oil or (air-fry, or roast, toss with a little oil and salt) until crispy.
2. Beat the eggs with the milk and salt.
3. Heat an omelette pan or medium-size heavy skillet over medium-low heat. Add about 2 teaspoons of fat and tilt the pan to coat it evenly.
4. Have your cheese, green onion, beans, and salsa ready next to the pan. Pour the eggs into the pan and cook until mostly set. You can gently lift up the edge of the omelette, and tilt the pan to let raw egg flow underneath the cooked egg. It’s ok if it still looks a little runny in the middle.
5. Turn heat to low. Sprinkle half the omelette with cheese. Sprinkle the potato, beans, green onion, and salsa over the cheese. Top with remaining cheese. Carefully cover the toppings with the other side of the omelette. Turn off heat and let sit for about 20 seconds. Lift or slide omelette onto a plate and serve immediately with avocado and sour cream.