Name: Vito's Spanish Omelet Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 6 count large eggs; 3 tbsp milk; 1 tsp salt; 1 tsp black pepper; 2 tbsp unsalted butter; 1 count ripe avocado; 2 count green chilies (mild-to-medium), diced; 1 cup jack cheese, shredded; 0.5 count yellow onion, finely chopped; 1 tbsp olive oil; 1 cup tomato (or canned crushed tomato); 1 tsp garlic, minced; 1 tsp paprika (smoked if available); 0.25 tsp cumin; 0.25 tsp red pepper flakes; 1 tsp olive oil; 0.5 tsp salt; 1 tbsp fresh cilantro, chopped (optional); 0.25 cup extra shredded jack cheese; 1 tbsp fresh cilantro leaves

Method

Spanish sauce (topping)

Make the sauce

Heat 1 tsp olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 20–30 seconds until fragrant but not browned. Add the tomato (fresh chopped or crushed canned), paprika, cumin, red pepper flakes and 1/2 tsp salt. Stir and bring to a gentle simmer. Reduce heat to low and simmer 6–8 minutes until slightly thickened. Taste and adjust salt. Stir in chopped cilantro if using. Keep warm while you prepare the omelet.

Filling

Prepare avocado and veggies

Halve and pit the avocado; scoop flesh into a small bowl and gently mash with a fork to a chunky consistency. Season with a pinch of salt and a little black pepper. Dice the green chilies and finely chop the yellow onion.

Sauté onion & chilies

Heat 1 tbsp olive oil in a medium nonstick skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the diced green chilies and cook 1–2 minutes more until softened. Transfer the mixture to a bowl and set aside.

Omelet base

Beat eggs

In a mixing bowl whisk together the 6 eggs, 3 tbsp milk, 1 tsp salt and 1 tsp black pepper until frothy and uniform.

Cook omelet

Warm a clean 10–12 inch nonstick skillet over medium-low heat. Add 2 tbsp unsalted butter and let it melt, swirling to coat the pan. Pour in the beaten eggs and let them sit undisturbed 20–30 seconds until edges begin to set. Using a spatula, gently push cooked edges toward the center while tilting the pan so uncooked egg flows to the edges; repeat until the top is mostly set but still slightly moist (about 1–2 minutes more).

Add filling & cheese

Evenly spread the sautéed onion and chilies over one half of the omelet. Spoon the mashed avocado in dollops across the same half. Sprinkle 1 cup shredded jack cheese over the filling. Fold the empty half of the omelet over the filled half and press lightly. Cook 30–60 seconds more to melt cheese and finish cooking; reduce heat to low if browning too quickly.

Plate

Carefully slide the folded omelet onto a serving plate seam-side down.

Assembly & garnish

Top with Spanish sauce

Spoon 1/3 to 1/2 cup of the warm Spanish sauce over the folded omelet, spreading gently to cover the top.

Finish & serve

Sprinkle the extra 1/4 cup shredded jack cheese on top so it melts slightly from the sauce. Garnish with fresh cilantro leaves. Serve immediately.