Portuguese Omelet with Home Fries

Doug Key
Servings: 1
under 5 min

Dish up this amazing egg dish for your next breakfast or brunch!

  • Ingredients
  • step-by-step directions
Portuguese Omelet with Home Fries
  • 1 pound red new potatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground pepper to taste
  • 1 tablespoon coconut oil (or olive oil)
  • 1/2 cup baby spinach (torn)
  • 1/2 cup green pepper (1/2 inch diced)
  • 1/4 cup chunky medium salsa (to garnish)
  • 1/4 onion (1/2 inch diced)
  • 4 ounces chourico sausage (removed from casing)
  • 3 eggs
  • 2 tablespoons milk
  • 1/4 cup Monterey jack cheese (shredded)
  • Preheat oven to 425°F.
  • Add the potatoes to a pot and cover with cold water. Bring to a boil. Reduce heat to a simmer and let cook for 8 to 10 minutes. Drain. Add the potatoes to a sheet pan. Drizzle with oil and season with onion powder, garlic powder, dried thyme salt and pepper. Place in the oven to bake until nicely crisped and brown.
  • Meanwhile, whisk eggs and milk until fluffy.
  • Heat a non-stick medium sauté pan over medium heat. Add a tablespoon of coconut oil and allow to heat. Add the spinach, peppers, onions, and Chourico and sauté until cooked through. Add the eggs and season with salt and pepper and flip as necessary until evenly cooked. Sprinkle on the cheese and fold the omelette in half.
  • Serve omelette with a little salsa on top and home fries on the side.
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