Chile Relleno Omelet

Heat a gas burner to high and place the chiles directly on the flame.

Char, turning occasionally with tongs, until the chiles blacken and blister on all sides.

Remove to a large heatproof bowl and cover tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle.

(This recipe can be made up to here up to 1 day ahead -- just store refrigerated in an airtight container)*

Meanwhile, heat 1 teaspoon of the oil in a small nonstick pan.

Add the chorizo (if using), break it up using a spoon, and cook until browned.

Stir in potato, season with salt, and cook potatoes until charred and browned.

Remove from heat and stir in cheese, scallions, and herbs until evenly combined.

Taste and add more salt or pepper, as needed.

When chiles are cool enough to handle, rinse them under slowly running water and gently rub off skin, being careful not to tear the chiles.

Trim off stem of chile, pull out seeds, and season all over with salt and pepper.

Stuff each chile with half the cheese mixture, being careful not to tear them, then set the chiles aside.

Heat broiler to high.

Whisk eggs until smooth and evenly combined.

Heat another 1 teaspoon of the oil in an small nonstick frying pan over medium heat until shimmering.

Add half of the eggs and swirl to coat the pan.

As the eggs start to set, use a rubber spatula to gently push aside a small patch of cooked egg, then tilt the pan so that uncooked egg fills in the gap.

Repeat, working your way around the pan until the eggs are set across the pan and the top is still a bit wet.

Place the chile back on one side of the pan and fold the eggs over the chile.

Gently push the folded side of the omelet into the chile and place under the broiler.

When omelet is puffed and just set, remove, garnish, as desired, with salsa, crema, and/or avocado, and serve immediately.

Repeat with remaining oil, eggs, and chile to make second omelet.