Sante Fe Omelet Recipe

In a small bowl or food processor combine 1 tablespoon chipotle peppers in adobo (adjust for heat), 3 tablespoons mayonnaise, 2 tablespoons sour cream (or Greek yogurt), 1 teaspoon fresh lime juice, 1/2 teaspoon honey and 1/4 teaspoon salt. Process or whisk until smooth and uniform. Taste and adjust salt, lime, or honey to balance heat and acidity. Refrigerate while you prepare the rest (can be made ahead up to 3 days).

Heat 1/2 cup vegetable oil in a small heavy skillet over medium-high heat until shimmering and 350°F if using a thermometer. Stack 2 corn tortillas and cut into thin strips (about 1/4-inch).

Fry tortilla strips in batches for 30–60 seconds, stirring so they color evenly, until crisp and golden. Remove with a slotted spoon to a paper towel–lined plate and immediately sprinkle with 1/4 tsp salt. Let cool; they will crisp further.

Heat 2 tablespoons vegetable oil or butter in a nonstick or cast-iron skillet over medium-high heat until shimmering.

Add 1.5 cups thawed, well-drained shredded hash browns, spread into an even layer. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp onion powder and 1/4 tsp paprika. Press down gently with a spatula.

Cook undisturbed for 4–6 minutes until the bottom is deep golden brown and crisp. Flip in sections or use the plate-and-invert method; cook 3–4 minutes more until golden and cooked through. Transfer to a plate and keep warm.

Prep vegetables

Thinly dice 1/4 cup yellow onion and 1/4 cup red bell pepper. Chop 2 tablespoons fresh cilantro and dice 1/4 cup seeded roma tomato.

Beat eggs

In a bowl whisk together 3 large eggs, 2 tablespoons whole milk, 1/2 tsp kosher salt and 1/4 tsp black pepper until homogenous and slightly frothy.

Sauté vegetables

In a 9–10 inch nonstick skillet over medium heat melt 1 tablespoon unsalted butter. Add the diced onion and red bell pepper and sauté 3–4 minutes until softened and translucent. Remove vegetables to a small bowl and keep warm.

Cook omelet

Reduce heat to medium-low and add the beaten eggs to the skillet, tilting to distribute evenly. Using a spatula, gently pull cooked edges toward the center as the uncooked egg flows out, creating layers. When eggs are mostly set but still slightly moist on top (about 2–3 minutes), sprinkle the sautéed onion and pepper evenly over one half of the omelet.

Add cheeses and finish

Sprinkle 1/2 cup shredded pepper jack cheese and 1/4 cup crumbled feta over the vegetables on the same half. Add the diced tomato and 1 tablespoon chopped cilantro. Fold the omelet over the filling and let cook 30–60 seconds more to melt cheese. Slide omelet onto a plate.

Plate and garnish

Drizzle 1–2 tablespoons of the spicy chipotle sauce over the omelet or serve alongside. Sprinkle remaining 1 tablespoon chopped cilantro on top and scatter freshly fried tortilla strips over the omelet for crunch. Serve with the prepared hash browns and an extra warm tortilla on the side if desired.