Boulders' Mexican Omelette Ranchero

Recipe Instructions Omelet Instructions: Spray omelet pans with Vegelene and place over medium heat. Divide the potato, bell pepper, chile, onion and cilantro between them. Season with salt and pepper. Saute until vegetables are tender. Add eggs and cook, lifting up the edges with a rubber spatula until set up. Flip omelets and remove from heat. Meanwhile, cook the tortillas on a dry griddle or in a skillet; keep warm. Spoon on ranchero sauce, divide the cheese between the omelets and place under the broiler until cheese is melted. Transfer omelets to serving plates, cut the tortillas into sixths and arrange decoratively around omelets. Top with sour cream and a sprig of cilantro. Ranchero Sauce Instructions: In a medium saucepot, heat the oil over medium heat. Add the garlic, onion, celery and peppers and saute until tender. Add the remaining ingredients and simmer 20 minutes. This recipe yields 2 servings.