Steak and Hash Brown Omelette

This omelette uses the leftover steak from the Garlicky Skillet Steak. Have it for breakfast, have it for dinner... have it for an afternoon snack.

Olive oil
1 medium russet potato, grated with a cheese grater
1 leftover steak
1 medium yellow onion, chopped
2 green onions, chopped
1 small jalapeno, diced
5 eggs
2 tbs milk
1/2 tsp salt
1/2 tsp pepper
1/4 + 2 tbs cup jack cheese
1/4 + 2 tbs cup cheddar cheese
Avocado
Salsa

Preheat oven to 350.

In a non-stick skillet, heat 1 tbs oil over high. Put spread potato out onto skillet in a thin layer. Cook until nicely browned for about 4 minutes on each side. Keep warm.

In another skillet heat a little more oil and add yellow onion. Cook until translucent. Add steak and stir together. In a bowl beat eggs and add green onions, jalapeno, milk, and 1/4 cup of each cheese. Stir together. Pour eggs over onion and steak. Top with hash browns and the rest of the cheese.

Put skillet in the oven and cook for about 15 minutes, or until eggs are puffed and solid. Serve with sliced avocado and salsa.