Categories: Eggs, Potatoes, Breakfast, Brunch, Vegetables 
      Yield: 4 servings 
  
      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.