Boulders' Mexican Omelette Ranchero Recipe

Name: Boulders' Mexican Omelette Ranchero Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegelene (or possibly butter) as needed; 1 x new potato steamed, diced; 2 Tbsp. diced green bell pepper; 1/2 x Anaheim chile halved, sliced; 1 x green onion sliced; 1 tsp cilantro; 4 x Large eggs - (to 6); 2 x blue corn tortillas; 1/3 c. Ranchero Sauce (see below); 2 Tbsp. Monterey Jack cheese grated; 2 Tbsp. lowfat sour cream; 2 sprg cilantro to garnish; 1 Tbsp. oil; 2 x garlic cloves; 1 sm onion julienned; 2 x celery stalks cut diagonally; 1 x yellow bell pepper julienned; 1 x red bell pepper julienned; 1 x bay leaf; 1/2 tsp dry oregano; 1 tsp fresh thyme; 1/2 tsp fresh marjoram; 2 x japone chilies; 4 x roma tomatoes; 3 c. tomato sauce Salt to taste Freshly-grnd black pepper to taste

Servings: persons

Vegelene (or possibly butter) as needed
1 x new potato steamed, diced
2 Tbsp. diced green bell pepper
1/2 x Anaheim chile halved, sliced
1 x green onion sliced
1 tsp cilantro
4 x Large eggs - (to 6)
2 x blue corn tortillas
1/3 c. Ranchero Sauce (see below)
2 Tbsp. Monterey Jack cheese grated
2 Tbsp. lowfat sour cream
2 sprg cilantro to garnish
1 Tbsp. oil
2 x garlic cloves
1 sm onion julienned
2 x celery stalks cut diagonally
1 x yellow bell pepper julienned
1 x red bell pepper julienned
1 x bay leaf
1/2 tsp dry oregano
1 tsp fresh thyme
1/2 tsp fresh marjoram
2 x japone chilies
4 x roma tomatoes
3 c. tomato sauce Salt to taste Freshly-grnd black pepper to taste

1
Omelet Instructions: Spray omelet pans with Vegelene and place over medium heat.
2
Divide the potato, bell pepper, chile, onion and cilantro between them.
3
Season with salt and pepper.
4
Saute/fry till vegetables are tender.
5
Add in Large eggs and cook, lifting up the edges with a rubber spatula till set up.
6
Flip omelets and remove from heat.
7
Meanwhile, cook the tortillas on a dry griddle or possibly in a skillet; keep hot.
8
Spoon on ranchero sauce, divide the cheese between the omelets and place under the broiler till cheese is melted.
9
Transfer omelets to serving plates, cut the tortillas into sixths and arrange decoratively around omelets.
10
Top with lowfat sour cream and a sprig of cilantro.
11
Ranchero Sauce Instructions: In a medium saucepot, heat the oil over medium heat.
12
Add in the garlic, onion, celery and peppers and saute/fry till tender.
13
Add in the remaining ingredients and simmer 20 min.
14
This recipe yields 2 servings.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Vegelene (or possibly butter) as needed, 1 x new potato steamed, diced, 2 Tbsp. diced green bell pepper, 1/2 x Anaheim chile halved, sliced, and more.

Yes, Boulders' Mexican Omelette Ranchero Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!