Ingredients:

3 large eggs
2 tsp Urban Accents Mesa Rosa Chipotle
Salt, to taste
4 Tbsp extra-virgin olive oil
3 large potatoes, peeled, and thinly sliced
1 onion, peeled and finely chopped
2 oz. Pepper Jack cheese
3 Tbsp salsa

Directions:

Crack the eggs into a bowl. Add Mesa Rosa Chipotle and salt;  whisk with a fork.   Heat oil in large skillet.  Add potatoes and saute for a couple of minutes, until tender. Add the onion and mash together.  Pour the egg mixture into the pan when the potato and onion mash starts browning on the edges. Make sure the potato and onions are fully submerged by the eggs, and evenly dispersed.   

Cook the egg, potato, and onion mixture over low heat.  During cooking process, shake the pan to loosen the omelet from the base and edges. Do not overcook.  As the egg starts settling, prepare to flip the omelet. (Flipping an omelet can be done by taking a plate large enough to cover the pan, turn, flip, and slide the omelet back onto the pan).  Keep shaking the pan lightly so the omelet does not stick to the bottom. Add the Pepper Jack cheese and salsa on one half of the omelet. Slide the omelet back onto the plate, and fold the empty side of the omelet over the salsa and cheese.

Let the omelet rest for a minute or two, and enjoy!