Omelet De Carne Recipe

Prepare the Vegetables

Peel and dice the potatoes into small cubes. Chop the onion and slice the Fresno pepper, removing seeds if desired for less heat.

Cook the Meats

In a large skillet over medium heat, cook the bacon until crispy. Remove and set aside. In the same skillet, add the chorizo and diced ham, cooking until browned and heated through. Remove from skillet and set aside.

Cook the Potatoes

In the same skillet, add the diced potatoes and cook until golden brown and tender, about 10-12 minutes. Stir occasionally to prevent sticking. Add the chopped onions and Fresno pepper, cooking for an additional 4-5 minutes until softened.

Beat the Eggs

In a mixing bowl, whisk together the eggs until well combined. Season with salt and pepper to taste.

Combine Ingredients

Once the vegetables are cooked, add the cooked meats back into the skillet, mixing everything together.

Cook the Omelet

Pour the beaten eggs over the meat and vegetable mixture in the skillet. Cook on medium-low heat until the edges start to set, about 3-4 minutes.

Add Cheese and Finish Cooking

Sprinkle the Chihuahua cheese over one half of the omelet. Use a spatula to gently fold the omelet in half. Continue to cook for another 2-3 minutes until the cheese is melted and the eggs are fully set.

Serve the Omelet

Slide the omelet onto a plate. Top with crema and serve with pan arabe (pita) on the side for dipping.