As we delve into the world of Mexican cuisine, prepare to be captivated by the fusion of bold flavors and diverse ingredients that define this beloved dish. Join us as we uncover the secrets behind achieving the perfect balance of textures and aromas in this flavorful creation. Whether it’s for a leisurely weekend brunch or a quick weekday meal, incorporating this tantalizing Mexican omelet into your repertoire will undoubtedly add a dash of excitement to your culinary endeavors. Let’s dive into the savory world of Mexican flavor.

1. Sauce Pan
2. Knife
3. Measuring Spoons

1. Oil
2. Onion
3. Pork Chorizo
4. Red Potatoes
5. Salt
6. Pepper
7. Eggs
8. Cheddar cheese

Directions for Mexican Omelet

We need to do some prep work. Dice up the onion. Need help with how to do that? Check out our article on it.

Have you used red potatoes before? This is what they look like. We will need to process them into cubes.

Not sure how to dice a potato? Let us know and we can put that together for you.

Add oil to a pan and get it cooking. Make sure the pan is oven safe. We will be putting the whole thing in the oven.

Toss in the potatoes and onions.

Add the salt.

And add the pepper.

Stir it up. Don’t be alarmed if it sticks, just keep moving it around.

Cover and let it cook. We need to soften those potatoes.

It wouldn’t be an omelet without eggs! We need lots of them!

Get those all whisked together.

When the potatoes are soft, add in the chorizo.

Cook it all up.

Add in the eggs.

Sprinkle on the cheese.

Finish it off in the oven.

And there you have it, a Mexican omelet!

We had ours with a salad.

Until next time,
Hubby

Mexican Omelet

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Course Main Course

Cuisine Mexican

Equipment

• 1 Saute Pan
• 1 Bowl For Eggs

Ingredients

  

• 3 tbs oil
• 1 onion
• ½ lb pork chorizo
• 3 med red potatoes
• ½ tsp salt
• ¼ tsp pepper
• 10 eggs beaten
• 1 cup cheese

Instructions

 

• Preheat oven to 400℉.
• Dice the onions and red potatoes.
• Put the oil in the pan and get it warm.
• Add in the onions and potato pieces.
• Cook until the potatoes are soft. Covering and stirring as needed.
• Add the chorizo to the pan and cook until it is done.
• Whisk together the eggs and pour over the whole chorizo mixture.
• Top with chesse.
• Place the pan with the mixture into the oven for about 15 minutes.
• A knife should come out clean when inserted.

Keyword Mexican