3 Latin omelets perfect for Mother's Day brunch (RECIPES)
Just because breakfast in bed isn't at the top of every mother's list doesn't mean that I won't be making my mom something this year. I love cooking for my family and there's nothing quite as special as cooking for a relative on a special day. That's why kids love making something for Mother's Day brunch every year. This year I discovered that May is actually Egg Month so I thought, why not make a delicious Spanish omelet for mom? Now, whether you're making one of these yourself or conveniently leaving the recipe in the house for one of the kids to find and get an idea, these 3 delicious Latin omelets will please the whole bunch.
Read more ¿Qué más? What all moms REALLY want for Mother's Day
Tortilla Española (recipe courtesy of Saveur magazine)
3⁄4 cup Spanish olive oil
6 medium russet potatoes, peeled, quartered, and thinly sliced
1 medium yellow onion, peeled, halved, and thinly sliced
1. Heat oil over medium-high heat in a 10" sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.
2. Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.
3. Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.
4. Gently shake pan so tortilla doesn't stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.
Black Bean and Avocado Omelet (recipe courtesy of The Athlete's Plate)
Ingredients (for black beans):
1 (15 ounce) can black beans, preferably organic and low sodium
1 small onion, chopped
1 clove garlic, minced
2 TBS chopped fresh cilantro
1/4 tsp cayenne pepper
Salt, to taste
Ingredients (for the omelet):
1/4-1/2 cup black beans
3 eggs, preferably organic
Salt and pepper, to taste
Shredded cheddar cheese, preferably organic
1/2 an avocado, diced
Handful of cilantro, chopped
Directions (for the black beans):
1. In a medium saucepan, combine the black beans, onion, and garlic.
2. Turn the heat to medium-low.
3. Season with cilantro, cayenne, and salt. Simmer for 10-15 minutes. Serve warm.
Directions (for the omelet):
1. Heat a drizzle of olive oil over medium-low heat.
2. In a small bowl, beat the eggs well. Season with salt and pepper to taste. Add about two teaspoons of water to keep the eggs light in fluffy.
3. Add the black bean mixture to the skillet and spread to coat the bottom.
4. Add the eggs to the pan. Swirl your pan around until the egg coats the entire bottom.
5. When the egg mixture starts to bubble, take your spatula and pierce the bubble, then tilt your pan to fill the hole with the remaining eggs.
6. Repeat until the eggs are mostly set and reduce the heat to low. Sprinkle with cheese and avocado.
7. Gently fold the omelet over.
8. Slide onto a plate and garnish with salsa and cilantro. Enjoy!
Spanish Omelet with Chorizo and Potatoes (recipe courtesy of 3 Guys from Miami)
1 cup thinly sliced new potatoes
1/4 cup olive oil
1 cup chopped onion
salt and pepper to taste
1 pound chorizo, sliced in rounds (We prefer a moister, "cooking type" chorizo, such as the Perigrino in this dish.
12 eggs, beaten with 5 tablespoons soft butter (at room temperature)
Pinch of salt
Dash of black pepper
4 tablespoons butter for the pan (divided)
1 cup sour cream, mixed with 1/4 cup milk (divided)
1 cup Monterrey Jack cheese, shredded (divided)
1. Preheat oven to 250 degrees F.
2. Parboil the potatoes by placing them in a saucepan full of lightly salted water. Bring to a boil, reduce heat to low and simmer until tender – about 15 to 20 minutes. Drain.
3. Heat some olive oil in the pan, and sauté the parboiled potatoes and the onions until lightly browned, stirring frequently. Season the potatoes and onions with a little salt and pepper. Add the sliced chorizo to the pan and sauté briefly until heated through. Set pan aside.
4. In a bowl, beat the eggs with a wire whisk. Add softened butter, whisking vigorously. You will now have little flecks of butter in the egg mixture. Whisk in a pinch of salt and a dash of black pepper.
5. Make 4 individual omelets by dividing this egg mixture into fourths.
6. Heat a large flat non-stick omelet pan or griddle, to medium/low. Add 1 tablespoon of butter to the pan. Pour in one fourth of the egg mixture to the pan so that it covers the entire pan. Immediately reduce heat to low and cook until the bottom of the egg mixture starts to brown slightly and the eggs firm up in the pan.
7. Spoon 1/4 of the potato-onion-chorizo mixture along one edge of the egg "round" in the pan covering no more than half of this circle so that you can fold the uncovered half of the omelet over the filled half to make a "sandwich."
8. Drizzle the filling with 2 tablespoons of sour cream and sprinkle with 1/4 cup cheese.
9. Fold the uncovered half of the egg "circle" over the top of the covered half. Cover and cook a minute or two longer – just until the cheese melts.
10. Gently remove the omelet from the pan and keep warm in oven while you make the remaining servings.
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Will you be making (or hoping someone will make for you) one of these omelets for Mother's Day? Do you like omelets all year round? Share with us in the comments below!