El Paso Omelette
|Oil||2 Cup (32 tbs) (For Frying)|
|Onion||1⁄2 Small, chopped|
|Cooked potato||1 Cup (16 tbs)|
|Green chilies||3 , chopped|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Cilantro||1 Tablespoon, chopped|
|Fried tortillas||1 Cup (16 tbs), broken|
In a cast-iron skillet (this is important because it must be able to go under the broiler or transfer into a heat proof casserole) pour in some oil and put over a low heat.
Add the onion and fry gently for about 5 minutes or until somewhat soft.
Add the potato, chorizo, and green chilies.
Continue to cook over a medium heat for about 5 minutes, stirring now and then to prevent the mixture sticking.
Beat the eggs, milk, cayenne, and salt till frothy.
Turn up the heat under the pan until the oil is very hot (you may have to add some more oil here if the first amount has been absorbed, use your judgment).
Give the ingredients in the pan a stir and pour in the frothy eggs, making sure the mixture surrounds if not covers, all the other ingredients.
As the eggs start to set, pull the edges back with a fork to allow any uncooked egg to hit the bottom of the pan.
When the eggs are almost set, remove the pan from the stove and sprinkle the grated cheese on top, covering the whole omelet.
Put under the broiler on a low heat until the omelet is solid and the cheese is bubbly brown.
Remove to a heated platter, put a few spoons of sour cream on top, and sprinkle on the chopped cilantro.
Garnish with fried tortillas along the sides.
Cut into serving pieces and serve
Try this dish with hot chocolate, sprinkled with cinnamon, to drink.