Mexican Style Omelette


2 tbsps. olive oil

1 medium onion, thinly sliced

1 medium red or green sweet pepper, cored, seeded and sliced

2 garlic cloves, chopped

1/2 jalapeno or red chili pepper, seeded and finely chopped

1 medium tomato, peeled, seeded and chopped

salt and pepper, to taste

2 tbsps. chopped cilantro or parsley

5 large eggs


Stir in the garlic, jalapeno pepper and tomato, with salt and pepper to taste,

and continue cooking, for 3 or 4 minutes, stirring often, until excess liquid

has evaporated. Stir in the cilantro. Taste and adjust the seasoning the mixture

should be intensely flavoured to balance the delicate eggs. Transfer it to a

bowl and wipe out the pan with paper towels.

Heat half the oil in an omelette pan or skillet, and fry the onions until soft,

about 3 to 5 minutes. Add the red or green pepper and cook until soft, for 3 to 4 minutes longer. Whisk the eggs in a bowl with a little salt and pepper until frothy; stir in the pepper mixture.


Heat remaining oil in the pan over medium heat and add the egg mixture. Stir the eggs briskly with a fork until they start to thicken. With the fork, lift the edges of the omelette so the uncooked egg runs underneath. Continue cooking without stirring until the omelette is firm on top and browned underneath, for about 2 minutes. Turn the omelette onto a heatproof plate. Slide it back into the pan and brown the other side. Cut it in wedges to serve hot or at room


Serves 2.


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