I think breakfast has to be the meal I most look forward to especially on weekends. There are so many ways you can use common breakfast ingredients. Eggs are one of the ingredients I most often use, either for scramble or an omelette. This is my take on a Mexican style omelette that is filled with crumbled tater tots, cheese and topped with avocado and pico.
The first step to perfectly cooked eggs is knowing how to cook eggs. I am usually surprised a lot of people can never get this right including restaurants. One of the most common mistakes is cooking it over high heat and consequently overcooking it.
The one thing you should always do is cook eggs on low heat to get a perfect soft scramble. I personally treat omelettes like a half scramble by stirring it a little while it sets and folding it to complete. By doing so you avoid another mistake I often see with brown but not burnt outside. The one trick i often use to ensure it cooks all the way while also helping speed up the process it to cover it. I use a lid in the last few minutes to steam it which keeps it soft and fluffy.
For the filling, I added crumbled tater tots and cheese which I love doing when I make omelettes. It adds a little more body and makes it filling. Top it with some avocado, homemade pico and crumbled cotija cheese.
Mexican Style Omelette
Omelette stuffed with crumbled tater tots, cheese, and topped with avocado and homemade pico.
- 3 eggs
- 1 roma tomato (medium dice)
- 3 tbsp shredded cheese (mexican)
- 6-8 frozen tater tots
- 1 tbsp red onion (small dice)
- ½ tbsp cilantro leaves (chopped)
- ½ avocado (sliced)
- salt and pepper (to taste)
- 1 tsp crumbled cotija cheese
- olive oil (extra virgin)
- ½ lime
Heat a small skillet over low/low-medium heat. Crack the eggs into a mixing bowl, season with salt and pepper and give it a good whisk/stir. Once the skillet it hot, add a drizzle of olive oil, the eggs and let it set. Be sure to check it after about 2 minutes and give it a stir as it begins to set.
While the egg cooks, defrost the frozen tater tots in the microwave. If you prefer it crispy then toss it in an oven toaster or air fry for a few minutes. Make the pico by adding the diced tomatoes, onions and chopped cilantro in a small bowl. Season with salt and pepper and the juice from half the lime.
Once the eggs are almost set, top half of it with the cheese and crumble the tater tots over the same half. Fold the untopped half over and reduce the heat to low. Cover with a pan and cook for an additional minute.
You will notice as the eggs steam it will rise a little. This is from the steam building up which helps make it fluffy. Once it's done plate the omelette, top with the avocado, homemade pico and sprinkle the cotija cheese.
