Casa Omelette Recipe

Cook the chorizo

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add the chorizo (break it up with a spoon) and cook, stirring occasionally, until fully cooked and slightly crisp at the edges, about 6–8 minutes. Using a slotted spoon, transfer the cooked chorizo to a bowl and leave the rendered fat in the pan.

Prepare the eggs

In a medium bowl whisk together the eggs, milk, salt, and black pepper until frothy and homogenous.

Make the omelettes

Reduce heat to medium-low and add 1 tablespoon butter to the skillet with the reserved chorizo fat. Swirl to coat. Pour one-third of the egg mixture (about 2 eggs) into the pan, tilting the pan so the eggs form an even round. As the eggs set, use a spatula to gently lift the edges and tilt the pan so uncooked egg runs underneath. When the eggs are mostly set but still slightly moist on top (about 1–2 minutes), sprinkle about 1/3 cup shredded Jack cheese evenly over half the omelette and spoon about one-quarter of the cooked chorizo over the cheese. Fold the omelette in half and slide onto a warm plate. Repeat with remaining butter and egg mixture to make two more omelettes (total 3 omelettes). If serving as a single large omelette for sharing, use the whole egg mixture in a larger skillet and adjust cooking time to 3–4 minutes before filling.

Keep warm

If making multiple omelettes, keep finished omelettes on a baking sheet in a 200°F (95°C) oven while you finish the rest so they stay warm.

Make the pico: Combine diced tomato, red onion, cilantro, lime juice, minced jalapeño (if using), and 1/4 teaspoon kosher salt in a small bowl. Stir gently and let sit at room temperature for 10–15 minutes to allow flavors to meld.

Slice the avocado: While pico rests, slice the avocado and gently fan or quarter the slices. Season with a light pinch of salt and a squeeze of lime if desired.

Assemble toppings: When ready to serve, spoon a generous tablespoon or two of pico de gallo onto each omelette and top with avocado slices. Add hot sauce or salsa roja to taste and garnish with lime wedges.

Par-cook the potatoes (optional for faster skillet finish): Place the cubed potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook for 5 minutes. Drain well and pat dry. Alternatively, skip this step and increase skillet cooking time by 5–8 minutes.

Cook the potatoes: Heat a large skillet over medium-high heat. Add olive oil and once shimmering, add the potatoes in a single layer. Let them cook undisturbed for 3–4 minutes to get a golden crust, then stir or flip pieces and continue cooking, turning occasionally, until potatoes are golden and tender, 10–12 minutes total (longer if you skipped par-cook).

Season: During the last 2 minutes of cooking, sprinkle smoked paprika, garlic powder, onion powder, 3/4 teaspoon kosher salt, and black pepper over the potatoes. Toss to combine and cook one more minute. Taste and adjust seasoning. Remove from heat and stir in chopped parsley if using.

Keep warm: Transfer potatoes to a warm plate or oven to keep hot while finishing omelettes.

Plate: Place an omelette on each plate (or slice a large omelette into portions). Serve a generous portion of breakfast potatoes alongside. Top each omelette with pico de gallo and avocado slices. Add lime wedges and hot sauce on the side.

Enjoy: Serve immediately while everything is hot and the cheese is melty.