Mexican Omelette

Mexican Omelette

5 from 1 vote
Course Main Course
Cuisine French, Irish, Mexican
Servings 4


  • 3 tbsp olive oil
  • 1 shallot chopped
  • 1 red onion sliced
  • 2 garlic clove chopped
  • 1 red pepper sliced
  • 1 red chilli chopped
  • 6 eggs
  • 1 to mato chopped
  • 50 g grated cheese
  • 3 tbsp refried beans - optional
  • 2 tbsp fresh coriander
  • 2 tsp. chilli jelly ‘A bit on the Side’, optional
  • salt and pepper


  • Heat the oil in a non-stick frying pan and over medium heat, add the shallot, onion, garlic red pepper and chilli and sauté for 2 minutes until softened.
  • In a bowl, crack the eggs, add a good pinch of seasoning, then whisk lightly with a fork. When the onion mixture is cooked, pour over the beaten eggs. Add the diced tomatoes and some grated cheese.
  • Cook for about five minutes until there is virtually no raw egg mixture left, pushing down the sides with a spatula for a curved edge. Once nearly cooked, stop the heat under the saucepan, sprinkle over some fresh cucumber and coriander leaves.
  • Transfer the omelette onto a serving dish and add extra herbs and a touch of seasoning.
  • Add some chilli jam if desired and enjoy.
Keyword eggs, Kevin Dundon, mexican, omelette

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