The Pioneer Woman Tasty Kitchen
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Mexican Omelette

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Delicious lazy Saturday morning breakfast. Perfect with whole grain toast and coffee.

Ingredients

  • Cooking Oil
  • 1 whole Medium Potato, Chopped
  • Fresh Paprika, To Taste
  • Ground Cayenne, To Taste
  • Salt To Taste
  • ½ whole Yellow Pepper, Chopped
  • 1 cup (Large Handful) Baby Spinach
  • 3 whole Small Vine-ripened Tomatoes, Chopped
  • 1 bunch Fresh Cilantro, Chopped
  • 1 whole Green Onion, Thinly Sliced
  • 4 whole Free Range Eggs
  • 2 Tablespoons Milk
  • Freshly Ground Pepper, to taste
  • ½ cups Grated Cheddar
  • Sour Cream, For Serving

Preparation

Note on ingredients: this tastes delicious if you have a really smoky paprika.

Heat some oil in a frying pan. Add potatoes and season generously with paprika, cayenne, and salt.

Cook on medium-high so that the potatoes form a nice crisp crust. Once potatoes are nearly cooked through, add the chopped yellow pepper. Cook until yellow pepper is tender.

Add spinach and cook briefly until wilted.

While potatoes are cooking, assemble the salsa fresca that with top the omelettes. Mix tomatoes, cilantro and green onion. Lightly salt.

Back to the potato mixture: once spinach is wilted, remove from the pan and set aside.

In a mixing bowl, whisk the eggs with the milk and season with some fresh ground pepper and cayenne.

Heat a little more oil in the pan and add half the egg mixture. Once omelette is about halfway cooked through, add 1/2 of the potato mixture to one side.

Top with 1/2 of the grated cheddar. Fold omelette over and allow to cook through and the cheese to melt. Repeat to make the second omelette.

Serve on a plate and top with the tomato mixture and a dab of sour cream.

2 Comments

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ovgluvluvah on 11.14.2009

I just made this – it was excellent (and super easy to make). Note, I’m low-carbing these days so I omitted the steps for the potato mixture, I sauteed spinach using an olive oil spray, garlic and 2tsp of lemon juice, and added half the spinach to the egg mixture and the other half I added to the filling for the omelette with some reduced fat cheddar. I also used lime juice for the salsa topping. I only used one whole egg and then the whites of two eggs for the omelette. The finished product was so fresh and tasty and I didn’t feel like I needed a nap like after most big breakfasts. Thanks for the recipe!

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christinem on 7.23.2009

Yum! This sounds really good!

One Review

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levunger on 8.18.2010

With or without the bell pepper and spinach this is very good!

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