Picadillo Stuffed Omelet with Home Fries

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I came up with this idea one morning when I had some left over picadillo in my fridge.I usually have it with rice, but omelet also works well with the spicy picadillo and potatoes. Its a hearty breakfast and will probably fill you up for the day, It also makes a nice change from a regular omelet. Recipe serves 3.

<u>Method</u>

  1. Heat a pot on the stove to medium high, add the ground beef and cook until brown. Add the onion, red pepper, garlic, and stir -let cook until the onions are translucent, about five minutes. Add the cumin, allspIce, vinegar, sugar, raisins, olives, worchestershire sauce and season with salt and pepper. Add tomatoe sauce and stir well , cook on a low heat stirring occasionally for about 40 minutes.

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  1. Boil the potatoes until fork tender don’t over cook them or you’ll have mashed potatoes. Heat a saute pan with a little oil and butter, add the potatoes, a pinch nutmeg, salt ,pepper. Saute until golden brown , remove from the pan. Do the same with the onions, toss to incorperate, add chopped cilantro and set aside to keep warm.
  2. Make your omelets in a 10 inch non-stick saute or omelet pan. If your pan is not non-stick use pan spray. Two eggs makes one omelet. Lay your prepared omelets on the plates and fill with picadillo, fold and serve with home fries.

<u>Ingredients</u> 

  • 1 lb ground beef
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 clove garlic, minced
  • 1×8 oz can tomato sauce
  • 1/2 cup raisins
  • 1/4 cup red wine vinegar
  • 1 tsp brown sugar
  • allspice
  • chopped cilantro
  • 1/2 black or green olives
  • Worchestershire sauce
  • 1 tsp ground cumin
  • 6 eggs beaten
  • 7-9 red bliss or any new potatoes, diced
  • salt and pepper
  • nutmeg
  • butter and canola oil      
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