SOUTH-OF-BORDER ESSENTIALS: AWESOME TACO OMELET

South-of-Border Essentials: Awesome Taco Omelet image

Made these for my houseguests this morning... One of the ways that I measure the success of a recipe, is the level of conversation that occurs during the meal. I believe good food is a compliment to good conversations. If everyone at the table is hunched over their plates, and the only sounds I hear are clacking cutlery, and the slurping of coffee, I take the recipe off rotation, and try to figure out what went wrong. This morning it was happy smiling people and plenty of conversation... Plus all plates came back clean... Success. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Eggs

Number Of Ingredients 11

Ingredients

PLAN/PURCHASE
1 tablespoon(s) sweet butter, unsalted
2 large farm-fresh eggs
1 - 2 tablespoon(s) salsa, your favorite brand, or make your own
1 ounce(s) pepper jack cheese, grated
5 - 6 black olives, sliced
2 ounce(s) taco meat, leftover, or freshly made
1 - 2 teaspoon(s) sour cream
taco seasoning, your choice, to taste
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Steps:

PREP/PREPARE
For this recipe you will need a good stainless steel or non-stick skillet.
These are the recipes I used to assemble these taco omelets If you have your own taco meat, excellent, if you do not, this is a keeper: https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=6 Lots of good salsas out there, this is one that I love to make: https://www.justapinch.com/recipes/sauce-spread/salsa/salsa-essentials-lime-green-chili-salsa.html?r=3 I make the omelet is a similar fashion to this recipe, except I do not scramble the eggs: https://www.justapinch.com/recipes/breakfast/egg-breakfast/creamy-scrambled-eggs-2.html?r=1 Here is a great taco seasoning that you will be using over-and-over again: https://www.justapinch.com/recipes/side/side-other-side-dish/andys-taco-seasoning.html?r=5
Gather your ingredients (mise en place).
Add the butter to a skillet over medium heat.
While the butter is melting, place the eggs into a bowl, add a few pinches of taco seasoning, then whisk until no strands of white remain.
Give the pan a swirl, to completely coat the surface of the skillet.
Add the eggs.
Swirl the pan again to evenly distribute the eggs, and season with a bit of salt and pepper.
Let the egg mixture sit, undisturbed for about 60 seconds.
Take a spatula, pull in from the sides and incorporate the still liquid parts of the egg into the cooked bits.
Chef's Tip: Continue to swirl the pan, so the omelet does not stick.
After most of the liquid parts are cooked, the top will still be a bit runny.
Remove from the heat and let stand for about 2 minutes. Remember to swirl the pan a few times during this waiting process.
Return the pan to the heat, and add the cheese, then spoon on some salsa, and a few black olives.
Chef's Note: Keep these items in the middle third of the omelet.
Fold the two sides of the omelet over the cheese, then slide onto a plate.
Chef's Note: You will notice that I turned the omelet over and put the folded side on the bottom. This is optional; however, for presentation purposes, I think it looks nice. We eat first with our eyes.
Add the taco meat. I like to add it perpendicular to the omelet.
PLATE/PRESENT
Serve while nice and hot with a dollop of sour cream, and a bit of additional salsa on the side. Enjoy.
Keep the faith, and keep cooking.