Eggs - Potato, Pepper and Tomato Omelet

Simple Vegetarian Pleasures Heres a melange of flavors that were meant for each other: I like this filling to be soft, almost jam-like, so I don't aim for crunchy crisp vegetables here (and neither should I Qi you!). If you don't want a spicy dimension, use plain Monterey Jack cheese rather than the one with the one with the jalapenos added. In either case, you'll love this homey omelet.

Eggs - Potato, Pepper and Tomato Omelet

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  • Prep Time


  • Total Time


  • Servings



  • 1

    medium boiling (waxy) potato, peeled, quartered, and thinly sliced

  • 2

    green bell pepper, very thinly sliced into 1-inch strips

  • 1

    medium onion, quartered and very thinly sliced

  • 2

    plum tomatoes, cored, seeded, and finely diced

  • ¼

    teaspoon dried oregano

  • Salt

  • Freshly ground black pepper

  • 4

    large eggs

  • 2

    tablespoons water

  • cup grated Monterey Jack cheese with jalapeno peppers (see Description)


1. Heat the tablespoon of oil in a medium-size, preferably non-stick, skillet over medium heat. Add the potato and cook, tossing often, until tender, about 10 minutes. 2. Add the green pepper and onion and saute about 5 minutes, then cover the pan and cook 5 more minutes, or until the vegetables are very tender. Add the tomatoes and oregano, season generously with salt and pepper; and cook 5 more minutes, or until the tomatoes are soft and the mixture is somewhat like Keep hot while you prepare the eggs. 3. Beat the eggs with the water and 1/4 teaspoon salt. Have the cheese ready and near the stove. 4. Make two omelets, one at a time. Heat 1 teaspoon of the oil in an 8-inch, preferably non-stick, skillet over medium heat. When the pan is very hot, pour in half of the the egg mixture. It should immediately set at the edges. With an inverted spatula push the cooked edges toward the center while tipping the pan to let the uncooked egg run out to the hot pan.When vey little uncooked egg remains, spoon half of the hot filling onto one side of the omelet. Sprinkle on half of the cheese. Immediately fold the omelet in half, then flip it onto a plate. Repeat to make one more omelet.


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