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1
Heat 2 teaspoons of the oil over medium-high heat in an 8-inch omelet pan and add the celery.
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2
Cook 1 minute, until it begins to soften, and add the potatoes.
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3
Add salt and pepper to taste and cook, stirring often, until potatoes are lightly browned and just about tender, about 6 minutes.
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4
Stir in the chili and continue to cook, stirring, until the potato is tender, another 2 or 3 minutes.
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5
Transfer to a bowl.
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6
Break the eggs into another bowl and beat with a fork or a whisk until they are frothy.
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7
Whisk in the milk, chives, cilantro, and salt and pepper to taste.
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8
Return the omelet pan to medium-high heat.
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9
Add the remaining teaspoon of olive oil.
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10
Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula.
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11
Swirl the pan to distribute the eggs evenly over the surface.
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12
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
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13
As soon as the eggs are set on the bottom, sprinkle the potato mixture down the middle of the pancake and top with the Monterey Jack, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself.
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14
If you dont like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more.
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15
Cook for a minute or two longer.
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16
Tilt the pan and roll the omelet out onto a plate.
