Mexican Omelet

Ingredients

• 1 8-inch flour tortilla coarsely chopped (es)
• 2 tablespoons butter 
• 8 large eggs 
• 1 tablespoon water 
• 0.3 teaspoon salt 
• 1 cup monterrey jack cheese shredded divided
• 1 large avocado ripe chopped
• 0.8 cup cream sour divided
• 3 tablespoons chiles fresh green canned chopped
• 1 tablespoon juice of lemon 
• 1 medium tomatoes chopped

Equipment

• bowl
• frying pan

Directions

1. In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl.
2. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat.
3. Sprinkle with 3/4 cup cheese.
4. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.