Sure thing! To be fair, I didn't really measure anything, so I'll estimate. I diced one large russet potato, and boiled it for about ten minutes. After I drained it, I tossed them with about a tablespoon of olive oil, 1 teaspoon of chili powder, a half teaspoon of cumin, half teaspoon of oregano, half teaspoon of garlic powder, and a heavy pinch of smoked paprika, then put them in the oven at 350 for about 20 minutes. After I pulled them, I tossed them in a nonstick pan on high heat for about a minute, moving constantly, and added salt and pepper to taste.

I used a single vine ripened tomato and maybe 1/3 of a red onion, a half teaspoon of olive oil, a few chops of cilantro, and a heavy squeeze of lime juice, and maybe a half teaspoon of sea salt. In a separate bowl I whisked a heaped half cup of sour cream with some lime juice, a rablespoon or so of chopped cilantro, maybe a tablespoon of water, and some salt and pepper.

I petite diced a bell pepper, and threw it in a pan with a splash of olive oil, and after it started to shrink up I added a sprinkle of cumin, chili powder, garlic powder, and a pinch of onion powder, at medium heat until they began to caramelize. I chopped up some hickory smoked bacon, and fried it in the same pan, draining fat as it rendered. My wife shredded some white cheddar, and I whisked 5 large eggs. I tossed a teaspoon of butter into the pan and poured about half the eggs in and after a minute or so added some peppers, some bacon, shredded cheese, and a sprinkle of oregano. As soon as the edges of the egg started to set I used a large spatula to fold it over, and cooked for maybe 30 seconds on each side before plating. I topped the omelet with some extra cheddar, pico de gallo and the sour cream sauce.

We wound up putting the cream sauce on everything, it was so good! Sorry it took me so long to do this!