3 tb Butter
2 tb Oil
1 c  Cooked potatoes (1/2" cubes)
2    Leeks, white part sliced
1 sm Onion, chopped
1/2 c  Leftover cooked bite-size
Vegetables
2 cl Garlic, minced
1/4 c  Parmesan cheese, grated
1 tb Cilantro sprigs
5    Eggs
1/2 c  Table cream
Salt
Black pepper
Pinch cayenne pepper
Salsa, optional

In a medium skillet, heat 1 tablespoon of the butter and the oil. Add the
leeks, onion and grlic and saute until soft. Add the potatoes and leftover
vegetables and cook until potatoes are lightly browned. Remove from skillet
and place potato mixture into a medium bowl. Add cheese and cilantro to
bowl, toss and set aside.

In another small bowl, combine eggs, cream, salt, black pepper and cayenne
pepper and whisk until blended. Pour over potato/leek mixture.

In the empty skillet, melt the remaining 2 tablespoonsof butter. Pour in
the potato/egg mixture and cook slowly over low heat, piercing the top with
a fork and gently lifting the bottom. Continue cooking until the bottom is
brown and set.

Slide omelet onto a dinner plate, invert the plate with the omelet back
into the skillet and cook the remaining omelet side until brown. Serve with
salsa.