Mexican Potato Omelet

2 tablespoons olive oil
1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
3 garlic cloves, finely chopped
2 scallions, thinly sliced
Salt and ground pepper to taste
8 large eggs
1/4 cup diced tomato
1/2 cup shredded pepper jack cheese (2 ounces), divided
2 tablespoons chopped cilantro, optional
Salsa

Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and scallions; season with salt and pepper to taste and cook 1 minute.

In a large bowl, beat eggs until well combined. Add diced tomatoes and only 1/4 cup of the cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.

Preheat oven broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.

Run a spatula around the edges of the pan and slide the omelet onto a platter. Serve cut into wedges with salsa and cilantro, if desired.