Potato omelet - Mexican recipe

Potato omelet – Mexican recipe

This recipe is perfect for a light lunch or dinner.

Serve warm or at room temperature. If you prefer, you can also use 4 large egg whites instead of 2 whole eggs.

mexican potato omelet

material: For 4 people

  • 1 red-skinned potato (170 g), thoroughly washed, halved and thinly sliced.
  • 2 tablespoons olive oil
  • 3 cloves garlic (chopped)
  • 2 green onions (thinly sliced)
  • coarse salt and coarsely ground pepper
  • 8 large eggs
  • 1 1/4 cups chopped plum tomatoes (about 2 tomatoes)
  • 1/2 cup (60g) grated pepper jack cheese
  • 2 tablespoons chopped coriander
  • 1/2 teaspoon fresh lemon juice


Heat 1 tablespoon of oil in a frying pan. Add potatoes, cover, and cook, stirring occasionally, until golden and tender, about 10 minutes.

Add all but 1 tablespoon of garlic and scallions. Season with salt and pepper and cook for 1 minute.

In a large bowl, beat the eggs until well combined. Stir in 1/4 cup cheese and tomatoes. Add the remaining oil to the skillet and pour the egg mixture over the potatoes.

Heat the oven grill.

Meanwhile, cook the eggs. Lift the edges to let the raw egg flow down, and let stand for 8 to 10 minutes, until the center is almost set.

Sprinkle the remaining cheese on top and roast in the oven until set, about 2 minutes.

To make the sauce, combine the remaining tomatoes, green onions, cilantro, and lime juice in a small bowl.

Run the metal spatula along the edge of the pan and slide the omelet onto the plate.

Cut into pieces and enjoy with the sauce.

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