Spanish Omelet Recipe

Chop and seed

Trim and thinly slice the green onions (white and light green parts). Dice the tomatoes into 1/2-inch pieces, removing excess seeds and juice. Finely dice the chili, remove seeds if you want milder heat, and set aside.

Drain and roughly chop or slice the black olives if not pre-sliced; keep in a small bowl for easy addition.

In a medium bowl, crack the 6 large eggs. Add 3 tablespoons milk, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, and 1 teaspoon dried oregano. Whisk vigorously until fully combined and slightly frothy. Stir in half (1/2 cup) of the shredded mozzarella so cheese is distributed in the egg base.

Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once butter is melted and foaming, add the white parts of the green onions, diced chili, and diced tomatoes. Sauté for 2–3 minutes until softened and fragrant, stirring to prevent sticking.

Add the sliced black olives to the skillet and sauté for another 30 seconds to 1 minute to warm through. Taste a small piece and adjust seasoning with a pinch of salt or pepper if needed. Spread the vegetable mixture evenly across the bottom of the skillet and reduce heat to low–medium.

Pour the egg and cheese mixture over the sautéed vegetables in the skillet, tilting the pan so the eggs distribute evenly. Use a spatula to gently push any set edges toward the center and tilt the pan to let uncooked egg run underneath. Cook undisturbed over low–medium heat for 4–6 minutes until the edges are set and the center is mostly set but still slightly creamy.

Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top. To finish cooking the top, either cover the skillet with a lid for 1–2 minutes until cheese melts and egg is fully set, or place the skillet under a preheated broiler for 1–2 minutes (watch closely to avoid burning) until the top is puffed and golden.

Once set, remove the skillet from heat. Let the omelet rest for 1 minute. Using a spatula, loosen edges and slide the omelet onto a serving plate or cut into 3–4 wedges in the skillet.

Top each wedge with 1–2 tablespoons of salsa (total about 1 cup used to taste) or serve salsa on the side. Garnish with the remaining green onion greens (thinly sliced) and an extra sprinkle of black pepper if desired.

Serve hot. Leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated in a skillet or microwave.