Salmon Tomato Cheddar Omelette with Cayenne Chips

This is a simple dinner omelette that is nice for breakfast too!
     I used to always offer a fish choice on a breakfast menu in Florida and Maine.  Both of those areas have plenty of fresh fish from ocean front fishing villages.  The locals like fish for breakfast!  Fish is more healthy than fatty sausage or bacon.  Salmon is one of the best tasting fish for breakfast.
     In a bad economy, egg dishes are a way to stretch the dollar.  Eggs are very cheap and when other ingredients are added to make an omelette, 2 or 3 eggs can become a filling meal.
     Fancy dinner omelets are popular in the Philadelphia area.  I cooked many orders of gourmet dinner omelets in Philadelphia, when I worked in that town.  Its seemed like every restaurant in Philly had a few fancy omelets on the menu back then.
     Cayenne Chips Recipe:  Very thin slice a peeled potato.  (The slices have to be paper thin.) 
     Fry the potato slices in 360 degree oil till they are crispy and light brownin color.
     Scoop the potato chips out of the frying oil with a fryer net and place them on a dry towel to remove the excess oil.
     Place the warm chips in a bowl and sprinkle a couple pinches each of sea salt, white pepper and cayenne pepper on the chips while gently tossing them.
     Set the chips aside.
     Omelette Recipe:  Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add about 3 ounces of thin sliced salmon pieces.
     Season with sea salt and black pepper.  Saute the salmon pieces, till they become cooked to your desired temperature.
     Set the salmon pieces aside and keep them warm.
     Whisk three eggs in a mixing bowl, till they become foamy.
     Heat a nonstick saute pan over medium/medium low heat.
     Add 3 pats of unsalted butter.
     Add the whisked eggs.
     Cook the eggs till they are firm on the bottom side.
     Use a spatula to even the edges of the omelette. 
     Flip the omelette or simply place it under a broiler for 1 minute to cook the other side.
     Sprinkle 1 small handful of grated cheddar cheese on the omelette.
     Place the sauteed salmon pieces on the omelette.
     Sprinkle 1 small handful of diced tomato on the omelette.
     Fold the omelette in half, exposing the salmon filling slightly.
     Slide the omelette onto a plate.
     Garnish with a sprinkle of thin sliced green onion top.
     Set the crispy cayenne chips next to the omelette.
     Fresh potato chips seasoned lightly with cayenne are great with this omelette!  Crunchy textured spicy potato chips are nice with eggs .  If you use a quality healthy oil, then fried food is not bad for you at all.  Cheddar goes well with all the omelette's ingredients.  This is a pretty omelette too!  It is best to use a lower heat when cooking larger omelets to avoid browning or burning the eggs.  Yum!  ...  Shawna