Mexican Omelette Recipe

Prepare potatoes

Peel (optional) and dice russet potatoes into approximately 1/2-inch cubes. Rinse under cold water until water runs clear to remove excess starch; pat dry with a kitchen towel.

Cook potatoes

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the diced potatoes in a single layer. Let them cook, undisturbed, 4–5 minutes until the bottoms are golden. Stir and continue to cook 6–8 minutes more, stirring occasionally, until tender and crisped on the edges. If potatoes start to stick, add up to 1 tablespoon more oil.

Add aromatics & spices

Reduce heat to medium. Push potatoes to one side of the pan. Add remaining 1 tablespoon olive oil to the empty side and add the diced onion, red and green bell peppers, and finely chopped jalapeño. Sauté 3–4 minutes until softened. Stir the vegetables into the potatoes, then add cumin, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook 1–2 minutes more to bloom the spices.

Finish hash

Add the diced Roma tomato and rinsed black beans to the pan; stir to combine and cook 1–2 minutes until tomato softens but doesn't become watery. Stir in chopped cilantro, taste and adjust seasoning if needed. Transfer hash to one side of the skillet or a warm plate to keep warm while you cook the chorizo and eggs.

In the same skillet (wipe out and reduce heat if needed) set over medium heat, add the loose chorizo. Break it up with a wooden spoon and cook 5–7 minutes until fully cooked and slightly crisp at the edges. Drain any excess fat by tilting the pan and spooning out, or blot with a paper towel, leaving just enough fat to flavor the eggs and omelette. Transfer cooked chorizo to a bowl and set aside. If pan is dry, reserve 1 teaspoon of rendered fat or 1 teaspoon olive oil for the eggs.

Whisk eggs

In a bowl whisk together 4 large eggs, 2 tablespoons whole milk, 1/4 teaspoon salt and 1/4 teaspoon black pepper until frothy and uniform.

Cook omelette

Heat a clean 8–10 inch nonstick skillet over medium-low heat and add 1 tablespoon butter (or reserved chorizo fat). When the butter foams but before it browns, pour the eggs into the pan and let them sit undisturbed for about 20–30 seconds until the edges begin to set. Using a spatula, gently pull the set edges toward the center and tilt the pan to let uncooked egg flow to the edges. Repeat for 1–2 minutes until mostly set but still slightly moist on top.

Add fillings

Scatter half of the shredded cheddar evenly over one half of the omelette. Spoon the warmed potato & vegetable hash (about 3/4 cup) and half of the cooked chorizo (about 3 oz) on top of the cheese. Sprinkle a little extra cilantro if desired. Cook 30–45 seconds so fillings warm and cheese begins to melt.

Fold & finish

Carefully fold the omelette in half over the fillings using a spatula. Let cook 20–30 seconds more to set the fold. Slide omelette onto a plate seam-side down and top with remaining cheddar and chorizo, or keep inside as preferred.

Garnish the omelette with 2 tablespoons sour cream or crema, a drizzle of hot sauce to taste, extra chopped cilantro, and lime wedges on the side. Serve immediately with any remaining potato hash and warmed tortillas or toast if desired.