Mexican Omelette

1. 1

   Note on ingredients: this tastes delicious if you have a really smoky paprika.

2. 2

   Heat some oil in a frying pan. Add potatoes and season generously with paprika, cayenne, and salt.

3. 3

   Cook on medium-high so that the potatoes form a nice crisp crust. Once potatoes are nearly cooked through, add the chopped yellow pepper. Cook until yellow pepper is tender.

4. 4

   Add spinach and cook briefly until wilted.

5. 5

   While potatoes are cooking, assemble the salsa fresca that with top the omelettes. Mix tomatoes, cilantro and green onion. Lightly salt.

6. 6

   Back to the potato mixture: once spinach is wilted, remove from the pan and set aside.

7. 7

   In a mixing bowl, whisk the eggs with the milk and season with some fresh ground pepper and cayenne.

8. 8

   Heat a little more oil in the pan and add half the egg mixture. Once omelette is about halfway cooked through, add 1/2 of the potato mixture to one side.

9. 9

   Top with 1/2 of the grated cheddar. Fold omelette over and allow to cook through and the cheese to melt. Repeat to make the second omelette.

10. 10

    Serve on a plate and top with the tomato mixture and a dab of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.