Spanish Omelet Recipe
Country sausage and cheddar cheese smothered in homemade green chili sauce served with hashbrowns and choice of toast, biscuit or English muffin
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Ingredients
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Omelet Ingredients
Green Chili Sauce Ingredients
Hashbrowns Ingredients
Toast/Biscuit/English Muffin
Method
Omelet Directions
- 1
- 2
Prepare the Eggs
In a mixing bowl, whisk together the eggs, salt, and black pepper until well combined.
- 3
Cook the Omelet
In the same skillet, add 1 tablespoon of olive oil. Pour in the egg mixture and cook for about 2-3 minutes until the edges start to set.
- 4
Add Sausage and Cheese
Sprinkle the cooked sausage and shredded cheddar cheese over one half of the omelet. Carefully fold the other half over and cook for another 2 minutes until the cheese melts.
Green Chili Sauce Directions
- 5
- 6
Add Chilies and Tomato Sauce
Stir in the diced green chilies and tomato sauce. Add cumin powder and salt. Simmer on low heat for about 10 minutes until slightly thickened.
Hashbrowns Directions
- 7
Prepare the Potatoes
Grate the potatoes and soak them in cold water for 10 minutes to remove excess starch, then drain and pat dry.
- 8
Cook the Hashbrowns
In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the grated potatoes, season with salt and black pepper, and cook until crispy, about 5-7 minutes per side.
Toast/Biscuit/English Muffin Directions
- 9
Toast the Bread
Toast the slices of bread or English muffins until golden brown. If using biscuits, warm them in the oven according to package instructions.