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1
In a small pan of boiling water, cook the potato and chayote until just tender, about 4 minutes.
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2
Drain the vegetables and transfer to a plate.
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3
Heat the olive oil in a small skillet.
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4
Add the onion and red pepper and cook over moderately high heat, stirring, until wilted, about 2 minutes.
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5
Add the potato, chayote and garlic, season with salt and pepper and cook for 1 minute.
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6
Stir in the parsley and cilantro, cover and keep warm.
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7
In a 10-inch omelet pan, preferably nonstick, melt the butter until the foam subsides; tilt the pan to coat the bottom and sides.
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8
In a bowl, combine the eggs and cream, and season with salt and pepper.
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9
Add the eggs to the pan and cook over high heat without stirring just until the edges set.
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10
Lower the heat to moderate and lift the sides of the eggs, tilting the pan to let the uncooked eggs spread underneath.
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11
Cook until the bottom is browned and the top is still slightly runny, about 2 minutes.
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12
Spread the vegetables on top of the eggs.
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13
Tilt the pan and fold over one-third of the omelet to partially cover the vegetables.
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14
Roll the omelet onto a cutting board, flipping it over itself.
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15
Cut the omelet in half and serve on warmed plates.
