Ingredients
Units
Scale
- 9-10 large eggs - beaten with a splash of milk
- 3 - 4 - russet potatoes - boiled until fork tender then roughly diced
- 1 large tomato - diced
- 1 1/2 red onions - sliced thin
- 4 - 5 large cloves of garlic - chopped
- 1 jalapeno - chopped with seeds
- 2- 3 tbs. olive oil
- 1/2 cup of shredded mozzarella
- Fresh Romano or Parmesan cheese - for grating
- 1 tsp. salt - plus more for dusting
- 1/2 tsp. black pepper - plus more for dusting
- 1 tsp. dried oregano - plus more for dusting
- 1/2 tsp. red pepper flakes - plus more for dusting
- Olive oil for drizzling
Instructions
- Heat a large cast iron frying pan with a drizzle of olive oil.
- Add the sliced onions, garlic, jalapeno and sauté until the onion is slightly golden and the garlic fragrant.
- Add the potatoes and the seasonings and continue to cook until the potatoes also get a bit of a beautiful golden color.
- Add the diced tomato and cook until the tomato is softened.
- Beat the eggs is a large bowl with a splash of milk.
- Pour the eggs over the potatoes and veggies.
- Generously, grate Romano or Parmesan cheese over the omelet and sprinkle with the grated mozzarella.
- Re-season the omelet with a dash of salt, dried oregano, black pepper and red pepper flakes.
- Preheat Oven 350 degrees F.
- Drizzle a teaspoon or two of olive oil over the omelet.
- Cook on the stovetop until the omelet is almost set, then finish cooking in the oven until the omelet is fully set and bubbling.
- Let the omelet rest for 5 – 10 minutes before slicing into it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
