Mexican Potato Omelet
Transform your breakfast or brunch routine with this flavorful Mexican Potato Omelet, a fusion of hearty comfort and zesty spice! This easy-to-make recipe features tender russet potatoes, vibrant vegetables like jalapeño and tomatoes, and a perfectly seasoned egg base infused with cumin and chili powder for an authentic Mexican flair. Topped with melty shredded cheddar cheese and garnished with fresh cilantro, this omelet is a one-pan wonder that’s as visually stunning as it is delicious. Ready in just 40 minutes, it boasts golden crispy potatoes and a soft, fluffy texture that’s perfect for serving alongside salsa or creamy avocado. Whether you're hosting brunch or spicing up a quick weekday meal, this Mexican-inspired dish is sure to impress! Perfect keywords: Mexican Potato Omelet, spicy breakfast recipe, one-pan brunch ideas, Mexican flavors, vegetarian skillet meals.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 6 Eggs
- 3 tablespoons Milk
- 1 small Onion
- 1 small Jalapeño
- 2 medium Tomatoes
- 2 tablespoons Fresh cilantro
- 1 cup Shredded cheddar cheese
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel and dice the potatoes into small cubes. Cook them in a pot of boiling salted water for 8-10 minutes or until they are fork-tender but not falling apart.
While the potatoes cook, finely chop the onion, jalapeño, and tomatoes. Chop the cilantro and set it aside for garnish.
In a medium bowl, whisk together the eggs, milk, cumin powder, chili powder, salt, and black pepper until well combined. Set the mixture aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Drain the cooked potatoes and add them to the skillet. Cook for 5 minutes, stirring occasionally, until they are golden brown and slightly crispy.
Add the onions and jalapeño to the skillet with the potatoes. Sauté for another 3-4 minutes until the onions are translucent and fragrant.
Reduce the heat to low. Pour the egg mixture evenly over the potato and vegetable mixture in the skillet. Sprinkle the chopped tomatoes evenly over the top.
Cover the skillet and let the omelet cook on low heat for about 8-10 minutes, or until the eggs are fully set and no longer runny.
Sprinkle the shredded cheddar cheese over the top of the omelet. Cover again for 1-2 minutes until the cheese melts.
Remove the skillet from heat. Garnish the omelet with chopped cilantro before serving.
Slice the omelet into wedges and serve warm. Enjoy your Mexican Potato Omelet with a side of salsa or avocado for added flavor!
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1241 mg | 414% | |
| Sodium | 3644 mg | 158% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 19.1 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1162 mg | 89% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3257 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
