Omelet De Vegetales Recipe

Chop the Vegetables

Dice the bell peppers and onion finely. Chop the tomatoes and spinach roughly.

Cook the Potato

Peel the potato, dice it into small cubes, and boil in salted water for about 10 minutes until tender. Drain and set aside.

Beat the Eggs

In a bowl, crack the eggs and add salt and black pepper. Whisk until well combined.

Sauté the Vegetables

In a non-stick skillet, heat olive oil over medium heat. Add the chopped onions and bell peppers, and sauté for about 3-4 minutes until they soften.

Add Spinach and Tomatoes

Add the chopped spinach and tomatoes to the skillet. Cook for an additional 2-3 minutes until the spinach wilts.

Combine with Potatoes

Add the boiled potatoes to the skillet with the vegetables and stir to combine all ingredients.

Pour in the Eggs

Reduce the heat to low and pour the beaten eggs over the vegetable mixture. Allow it to cook for about 5-7 minutes or until the edges start to set.

Finish Cooking

Using a spatula, gently lift the edges of the omelet and tilt the skillet to allow uncooked egg to flow to the edges. Cook until the eggs are fully set.

Prepare the Pita

Warm the pita bread in a dry skillet or microwave for a few seconds. Cut the omelet into wedges and serve inside the pita.

Enjoy

Serve the omelet de vegetales warm and enjoy with your favorite dipping sauce or salad.