Kitchen-Sink Omelet

This large omelet, which is made in the style of a Spanish tortilla, takes only about 25 minutes to assemble and prepare. Chopped onions and garlic are sauteed in a heavy skillet. Next, paper-thin potato slices are lightly browned in the same pan, and a mixture of beaten eggs and cheese is added. The omelet is cooked until the eggs are almost completely set; then the dish is set under the broiler for a few minutes to finish the cooking. The omelet is unmolded and garnished with chopped tomatoes and cilantro.

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Because so many people are watching their cholesterol and fat grams, I used a minimal amount of butter in this dish and replaced eggs with egg substitutes--with great results. And, although this omelet made a fine, improvised entree, I am planning to use it soon for a Sunday-morning brunch.

POTATO AND JACK CHEESE OMELET

6 large eggs or equivalent of egg substitute

1/4 pound nonfat or low-fat cream cheese, broken into chunks

1 cup shredded Jack cheese with peppers

1 tablespoon unsalted butter

1/2 cup finely chopped onion

1 tablespoon finely chopped garlic

1 baking potato, peeled and cut into 1/8-inch-thick round slices

Salt

Freshly ground pepper

1/2 cup diced, seeded tomatoes

2 to 3 tablespoons chopped cilantro

Place eggs, cream cheese and Jack cheese with peppers in mixing bowl. Whisk well until mixture is well blended. Set aside.

Generously spray 9- or 10-inch heavy skillet with non-stick cooking spray. Add 1/2 tablespoon butter to pan and set over medium-high heat. When butter is hot, add onion and saute until tender, about 3 minutes. Add garlic and cook 1 minute more. Remove mixture from pan to side dish.

Spray pan again and add remaining 1/2 tablespoon butter. When hot, add potato slices and cook, stirring and turning, until golden on each side, about 5 minutes. Spread cooked potatoes to cover entire bottom of pan. Season to taste with salt and pepper. Then evenly spread garlic-onion mixture over top. Pour in egg mixture and cook, using spatula continuously to loosen edges, about 10 minutes.

When eggs are set but still not completely firm, place pan 5 to 6 inches under broiler to finish cooking, 2 to 3 minutes. Run spatula around edges and under omelet to loosen. Invert onto serving plate. Garnish with tomatoes and cilantro. Cut into 6 wedges. Serve warm or at room temperature. Makes 4 to 6 servings.