Spanish Verdé Potato Omelet

Instructions

1. Sauté the potatoes in butter or olive oil for 8-10 minutes over low to medium heat.
2. Place eggs, milk and salt in a bowl; whisk thoroughly, then pour over the potatoes.
3. Cook over low heat, tilting the pan and lifting the cooked edges to allow the uncooked portion to run underneath until the eggs begin to set.
4. While eggs are still runny, sprinkle with cheese and 6-8 tablespoons of José Madrid Verdé salsa.
5. Set under preheated broiler for 1 minute. Cut into 4 sections and serve.