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    Chile-Tomatillo Avocado Omelet with Herbed Potatoes

    clock-icon40 minutes
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    Pixicook editorial team

    A delicious omelet filled with herbed potatoes and topped with Roasted Green Chile and Tomatillo Sauce with Avocado.

    Ingredients for Chile-Tomatillo Avocado Omelet with Herbed Potatoes

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Small Potato, peeled and cut into small chunks

    each

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Large Eggs

    each

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Roasted Green Chile And Tomatillo Sauce With Avocado

    cups

    Substitute chevron-down

    Shredded Cheese, such as Monterey Jack, Havarti, or Gruyère

    cups

    Substitute chevron-down

    How to Make Chile-Tomatillo Avocado Omelet with Herbed Potatoes

    1. Prepare the Potatoes

    Place the peeled and chopped potato into a small saucepan. Add enough water to cover the potatoes and season with a teaspoon of salt. Bring the water to a boil and let the potatoes cook for about 15 minutes, or until they are very tender when pierced with a fork.

    2. Crush and Season the Potatoes

    Drain the potatoes well using a sieve and transfer them to a small bowl. Use a fork to lightly crush the potatoes, then season with salt and freshly ground black pepper to taste. Set them aside.

    3. Whisk the Eggs

    Crack the eggs into a medium bowl. Add half a teaspoon of salt and a pinch of pepper, then whisk the eggs until they are well combined and slightly frothy.

    4. Cook the Omelet

    Heat a 9-inch (23-cm) nonstick or well-seasoned frying pan over medium heat. Add the 2 tablespoons of unsalted butter (or the combination of butter and olive oil) to the pan. Once the butter has melted and is starting to bubble, pour the whisked eggs into the pan. Let the eggs sit undisturbed for about 30 seconds. As the edges of the eggs start to set, use a heat-resistant rubber spatula to gently lift the edges and allow the uncooked liquid egg to flow underneath. Continue this until the surface of the eggs is almost set but still slightly runny.

    5. Add Potatoes and Finish Cooking

    When the eggs are nearly set, spread the cooked potatoes evenly over one half of the omelet. Fold the other half of the omelet over the potatoes and let it cook for another minute or so, just until the potatoes are warmed through and the omelet is fully set.

    6. Serve the Omelet

    Cut the omelet in half and transfer each portion to individual plates. Top each serving with the Roasted Green Chile and Tomatillo Sauce with Avocado, and sprinkle with the shredded cheese.


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