Dairy Free "Cheesy" Potato Omelet

Obviously this is not a vegan dish, however I have said before that I only use eggs from my mother in-law because I know these chickens.  I know they're happy and well taken care of, and I suggest if you eat eggs you try to find someone local to get them from.

The cheese substitutes were really good, and just as satisfying as real cheese.

Here's what I used. One slice inside when the omelet was almost done, and about a tablespoon of nutritional yeast. Then, another slice on top once I flipped it.
If you use nutritional yeast make sure you find a brand that is vitamin B fortified, especially if you're vegetarian.

Ingredients:
3 medium red potatoes
1 or 2 tablespoons evoo
1 tsp paprika
1 tsp dried oregano
3 farm fresh eggs
1 tbl spoon nutritional yeast
2 slices of vegan cheese
Salt and Pepper to taste
1 diced tomato (optional)

Heat large skillet to med-high.  Coat pan with olive oil.  Dice potatoes. Fry em up for about 20 or so minutes.  When you see them starting to brown, turn them down to medium low.  Add your spices.  Meanwhile, beat your eggs and add a little cold water. Dice up a tomato to top it at the end if you want.  Add the beaten eggs. Using a silicone spatula, push around the edges and stir the middle gently until the eggs are mostly set.  Pull one slice of cheese in strip and add to the middle, along with the nutritional yeast.
Flip one side over with bigger spatula to make your omelet.  Top with another slice of cheese, and cover to allow time to melt.  Plate it and top with tomato and salt and pepper and oregano.
Eat!