Mexican Omelet Recipe

Par-cook potatoes

Place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 6 minutes until just tender but not falling apart. Drain thoroughly and pat dry.

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the drained potatoes in a single layer. Cook undisturbed 3–4 minutes to develop a golden crust, then stir/turn and cook another 4–6 minutes until potatoes are golden and cooked through.

Season potatoes with 0.25 tsp cumin, 0.25 tsp chili powder and 0.5 tsp salt. Stir to coat and cook 1 minute more. Remove from heat, garnish with 1 tbsp chopped fresh cilantro if using, and keep warm.

Slice mushrooms thinly and finely chop the onion. Mince the garlic clove.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and cook 2–3 minutes until translucent.

Add sliced mushrooms and a pinch of salt and sauté 4–5 minutes until mushrooms release moisture and start to brown.

Add minced garlic, 0.25 tsp ground cumin, 0.25 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Cook 30–45 seconds until fragrant.

Add the spinach (about 2 cups loosely packed) in batches, stirring until wilted. Continue until all spinach is incorporated and any excess liquid has evaporated, about 2–3 minutes. Taste and adjust seasoning. Transfer filling to a bowl and keep warm.

Crack 4 eggs into a mixing bowl, add 2 tablespoons milk, 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy.

Heat a 10-inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it foam but not brown. Swirl to coat the pan evenly.

Pour the beaten eggs into the pan and let sit for 10–15 seconds until edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow outwards. Continue until the eggs are mostly set but still slightly custardy on top, about 1½–2 minutes.

Scatter half (about 1/2 cup) of the Chihuahua cheese evenly over one half of the omelet. Spoon the warm spinach-mushroom filling (about 1 to 1¼ cups) over the cheese. Sprinkle the remaining 1/2 cup Chihuahua cheese on top of the filling.

Carefully fold the omelet in half over the filling. Reduce heat to low, cover skillet with a lid for 30–45 seconds to melt the cheese through the omelet without overcooking the eggs.

Slide the omelet onto a warm plate. Sprinkle the additional 1/2 cup grated cheese over the folded omelet so it melts slightly from residual heat, or place briefly under a broiler for 30–45 seconds if you prefer a browned melted top (watch carefully).

Plate the omelet alongside the warm seasoned potatoes. Add 2 lime wedges and serve 1/4 cup salsa on the side for spooning over the omelet or potatoes.

Optional: garnish with extra chopped cilantro or a sprinkle of smoked paprika for color.