Casa Omelette Recipe

Combine the diced tomato, diced onion, chopped cilantro, minced jalapeño, lime juice and 1/4 tsp salt in a small bowl. Stir, taste and adjust seasoning. Let rest while you prepare the other components so flavors meld (at least 10 minutes).

Parboil (optional for faster cook): place cubed potatoes in a pot, cover with cold water, add a pinch of salt and bring to a simmer for 5 minutes. Drain and pat dry. This step yields fluffier interior and faster browning.

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add the potatoes in an even layer and let cook undisturbed 3–4 minutes to brown one side.

Toss or flip potatoes and continue to cook, stirring occasionally, until golden and crisp and cooked through, about 8–10 minutes total depending on parboil. Season with smoked paprika, garlic powder, onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm in the pan on low heat or transfer to a warm plate.

Cook the chorizo: heat a small skillet over medium heat and add 1 teaspoon oil. Crumble the chorizo into the pan and cook, stirring, until no longer pink and slightly browned, 5–7 minutes. Use a slotted spoon to transfer cooked chorizo to a paper towel–lined plate to drain, leaving any rendered fat in the pan.

Whisk the eggs: in a bowl whisk 3 eggs with 2 tablespoons milk, 1 teaspoon salt and 1/4 tsp black pepper until blended and slightly frothy.

Preheat a 9–10 inch nonstick skillet over medium-low. Add 1 tablespoon butter and swirl to coat. Pour the egg mixture into the pan and let set undisturbed for 15–20 seconds, then gently push the set edges toward the center with a silicone spatula, tilting the pan to allow uncooked egg to flow to the edges. Continue until eggs are mostly set but still slightly soft on top, about 1–2 minutes.

Assemble the filling: distribute the cooked chorizo evenly over one half of the omelette. Sprinkle 1/2 cup shredded jack cheese over the chorizo so it can begin to melt. Slice the avocado and fan or dice half an avocado and arrange over the chorizo and cheese.

Fold and finish: use the spatula to fold the empty half of the omelette over the filled half. Let cook another 30–45 seconds so cheese melts through and center finishes without overcooking. If necessary, cover the pan briefly (15–20 seconds) to encourage melting.

Slide the omelette onto a plate and season top with a pinch of salt and pepper.

Place the omelette on the plate with a generous portion of breakfast potatoes alongside.

Spoon 2–3 tablespoons of pico de gallo over the omelette or to the side. Garnish with extra cilantro leaves and serve hot with optional hot sauce.