Spanish Style Omelette Recipe

Prep: wash and dice potatoes to roughly 1/2-inch cubes so they cook evenly.

Heat a medium nonstick or cast-iron skillet over medium-high heat. Add 2 tbs olive oil and let shimmer.

Add diced potatoes in a single layer, sprinkle smoked paprika, garlic powder, 1 tsp salt and 1 tsp black pepper. Cook, stirring every 3–4 minutes, until golden and tender, about 12–15 minutes. Reduce heat if browning too quickly.

When potatoes are nearly done (tender when pierced), transfer to a bowl and keep warm. Wipe skillet clean or set potatoes aside if using a separate skillet for the omelette.

In the same (or a clean) 10-inch skillet, heat 1 tbs olive oil over medium heat. Add crumbled chorizo and sliced andouille. Cook until the chorizo renders fat and both sausages are browned, about 4–5 minutes. Use a slotted spoon to transfer sausages to a plate leaving fat in the pan.

Add diced onion to the skillet with the sausage fat. Sauté until translucent and starting to caramelize, 4–5 minutes. Add diced tomatoes and minced jalapeño (if using) and cook 2–3 minutes to soften but not break down completely. Season with a pinch of salt and pepper. Stir the cooked sausages back in to combine, then remove filling to a bowl and keep warm.

Crack 6 eggs into a bowl. Add 3 tbs whole milk, 1 tsp salt, and 1 tsp black pepper. Whisk until fully combined and slightly frothy, about 20–30 seconds.

Wipe the skillet clean and return to medium heat. Add 1 tbs unsalted butter and let melt, swirling to coat the pan.

Pour the egg mixture into the skillet, tilting the pan so eggs form an even layer. Let eggs set undisturbed for about 30–45 seconds, then gently pull the edges toward the center with a spatula, letting uncooked eggs flow to the edges. Repeat around the pan until eggs are mostly set but still slightly glossy on top, about 1–2 minutes total.

Evenly distribute the sausage-tomato-onion filling over one half of the omelette. Sprinkle the shredded cheddar cheese across the filling.

Using a spatula, fold the empty half of the omelette over the filled half. Cook 30–45 seconds more to melt cheese and finish cooking (reduce heat if necessary). If you prefer fully set eggs, cover the skillet with a lid for 30–60 seconds.

Slide the omelette onto a plate and keep warm while you finish plating the potatoes.

Reheat the cooked breakfast potatoes briefly in the skillet or microwave if needed. Place a generous portion of potatoes alongside the omelette on each plate.

Top the omelette with 1/2 cup pico de gallo per serving (or spoon on the desired amount) and sprinkle chopped cilantro over the top. Serve with lime wedges on the side for squeezing over pico and potatoes.

Garnish suggestion: extra shredded cheddar or a dollop of sour cream if desired.