Tortilla, Revuelto O Fritos Con... Recipe

Crack the eggs into a medium bowl. Add the milk or cream, salt and pepper. Whisk vigorously until fully combined and slightly frothy (about 30–45 seconds). This creates a tender texture whether you scramble, fry or make an omelette.

If using onions, bell pepper, ham or chorizo, dice them into roughly 1/4-inch pieces. Grate the cheese and chop herbs. If using tomato, seed and dice to avoid excess moisture. Rinse and roughly chop the spinach.

Heat a nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon of olive oil or butter. When shimmering, add onions and bell pepper. Sauté until soft and translucent, about 4–5 minutes.

If using raw chorizo or diced ham, add now and cook until browned and warmed through, 2–3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove cooked add-ins to a plate and set aside. Wipe the pan if you prefer a clean surface for omelette or fry styles.

Technique

Add the remaining 1 tablespoon oil or 1/2 tablespoon butter to the skillet and reduce heat to medium-low. Pour the whisked eggs into the pan. Let them sit undisturbed for about 10–15 seconds until the edges begin to set.

Using a spatula, gently push the set edges toward the center and tilt the pan to let uncooked egg flow to the edges. Continue gently stirring and folding every few seconds until curds form but still glossy and slightly soft (about 2–3 minutes total).

When eggs are nearly done but still slightly runny, fold in the reserved cooked add-ins, tomatoes (if using) and half the cheese. Remove from heat—the residual heat will finish cooking. Adjust seasoning to taste and garnish with chopped herbs. Serve immediately with warm tortillas or bread.

Technique

For a classic omelette, heat the skillet over medium-low and add 1 tablespoon butter. Once melted and foaming, pour in the beaten eggs and tilt the pan to spread evenly.

As the edges set, gently lift them with a spatula while tilting the pan so uncooked egg flows underneath. When the top is mostly set but still slightly moist, sprinkle the cooked add-ins and remaining cheese over one half of the omelette.

Use the spatula to loosen the omelette from the pan edge, fold the empty half over the filling, and gently slide the omelette onto a plate, seam side down. Add extra butter on top if desired and garnish with herbs. Serve with warmed tortillas or bread.

Sunny-side or Over-easy

Heat 1 tablespoon oil or butter in the skillet over medium heat. Crack eggs directly into the pan, spacing them apart. For sunny-side, cook undisturbed until whites are set but yolks are runny, 2–3 minutes; cover with a lid for 30–60 seconds to set the tops if desired.

For over-easy, cook until whites are set, then carefully flip each egg and cook 10–20 seconds for runny yolks or longer for firmer yolks. Season with salt and pepper. Serve topped with warmed sautéed add-ins, cheese and herbs, alongside tortillas or bread.

If serving with tortillas, warm them in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5–10 minutes. Spoon eggs onto tortillas and top with salsa or hot sauce as desired.

Leftovers: cool completely, refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking.