Open-Face Southwestern Chicken Omelette

INGREDIENTS
· 3 red potatoes, cut into 1 inch cubes
· 7 tbsp. olive oil, divided
· Salt (to taste)
· Black pepper (to taste)
· 10 eggs
· 1 tsp. chipotle pepper
· 1 medium red bell pepper, chopped
· 1 Rotisserie chicken, de-boned & shredded
· 1 – 15oz. can black beans, rinsed & drained
· 2 scallions, chopped
· ½ cup mild cheddar cheese
INSTRUCTIONS
· Pre-heat oven to 400 degrees.
· In a medium bowl, combine potatoes, 1 ½ tbsp. of oil, salt, and chipotle pepper.
· Bake potatoes for 20 – 25 minutes on a baking sheet lined with parchment. Remove from heat.
· In a large skillet, heat 1 tbsp. olive oil on medium high heat. Add bell pepper and cook for 1 minute then add rotisserie chicken and black beans. Season with salt and pepper to taste. Cook for 3 – 5 minutes. Remove from heat.
· In a large skillet, heat ½ tsp. of olive oil on medium high heat. Fry 2 eggs for 1 minute on each side seasoning with salt and pepper to taste. Repeat process for remaining eggs.
· Layer potatoes, chicken & black bean mixture, scallions and cheese on top of 2 eggs. Serve.