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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the potatoes cook, finely chop the onion, jalapeño, and tomatoes. Chop the cilantro and set it aside for garnish.

Step 3

In a medium bowl, whisk together the eggs, milk, cumin powder, chili powder, salt, and black pepper until well combined. Set the mixture aside.

Step 4

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.

Step 5

Add the onions and jalapeño to the skillet with the potatoes. Sauté for another 3-4 minutes until the onions are translucent and fragrant.

Step 6

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.

Step 7

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.

Step 8

Sprinkle the shredded cheddar cheese over the top of the omelet. Cover again for 1-2 minutes until the cheese melts.

Step 9

Remove the skillet from heat. Garnish the omelet with chopped cilantro before serving.

Step 10

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

Serving size	1210.7 grams (1210.7g)

Amount per serving	% Daily Value*
Calories	1608

Total Fat 95.30g	122%
Saturated Fat 38.60g	193%
Polyunsaturated Fat 2.90g
Cholesterol 1241mg	414%
Sodium 3644mg	158%
Total Carbohydrate 109.50g	40%
Dietary Fiber 12.30g	44%
Total Sugars 19.10g
Protein 81.60g	163%

Vitamin D 266IU	1328%
Calcium 1162mg	89%
Iron 13mg	70%
Potassium 3257mg	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.

Source of Calories

Fat: 52.9%

Protein: 20.1%

Carbs: 27.0%