Mexican Potato Omelet

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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

Coarse salt and ground pepper

8 large eggs

1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)

1/2 cup shredded pepper jack cheese (2 ounces)

2 tablespoons chopped cilantro

1/2 teaspoon fresh lime juice

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