"The Limited Palette" Omelette

When you see this homely dish on the cover of New York magazine in a few years, I hope that you will recall having seen it here first.

To wit:

Heat a small non-stick frying pan over medium high heat. Add last night's leftover French fries that you told your friend you'd never bother eating. They will release lots of grease, so no need for oil. Sauté until crispy, tossing occasionally.

In a medium bowl, whisk together three eggs, salt, pepper, Sriracha to taste, and (the contents of) two ketchup packets. Steal a modest handful of your roommate's shredded mozzarella cheese, adding it discreetly to the egg mixture.

Once your fries are lightly browned and crispy, set the heat to medium-low and pour the egg mixture into the pan. Cook as an open-faced omelette, using a spatula around the edges and shifting the pan around to ensure that the omelette sets before it burns on the bottom. If you're really savvy, flip the omelette and cook for another 20 seconds before sliding onto the plate you keep reserved for especially delicious and mildly disgusting things. The end result should be lightly browned, à la an omelette basquaise.

Bonus: This video does not show you the sort of omelette basquaise that I had in mind, but it's very entertaining.