Mexican Omelet

Various sundries from the 'fridge produced this tasty combination.

Saute togehter chopped mushrooms, shallot and green onion. Sprinkle a little cumin, smoked paprika and chipotle chili powder over all. Saute til mushroom liquid evaporates and everthing tightens up and shrinkens, like a brave man enduring a cold shower.

Make an omelete and add some shredded cheddar (though queso fresco would be ideal), fresh salsa and then the smoky, caramelized mushrooms. Serve with warm, buttered flour tortillas.