Mexican omelette

Home Magazine
Prep Time: 00:35
Servings: 4
Cooking Time: 00:30
  • 1 - tin red kidney beans, drained
  • 3ml - each cayenne pepper and finely ground coriander
  • 15ml - tomato paste
  • 400g - mince meat
  • 2 - large potatoes, peeled and diced
  • 1 - carrot, grated
  • 1 - onion, finely chopped
  • 15ml - oil
  • 6 - eggs, beaten
  • 1 - preserved jalapeño pepper, chopped
  • 100ml - stock
A delicious Mexican-inspired one pan dish.
Cook the potatoes in lightly salted water until just done, drain and set aside. Meanwhile, sauté the onion and carrot in the oil until glossy and aromatic (about 3 minutes). Add the spices and mince meat and brown, stirring continually to break up the meat. Stir in the tomato paste and cook for a few more minutes.

Stir in the potatoes, jalapeño pepper and stock, season to taste with salt and pepper, and simmer for about 10 minutes. Preheat the grill, then add the eggs and stir through as for an omelette. Next, place the pan under the grill element until the frittata is golden brown and just cooked, then serve with extra jalapeño pepper and an avocado salad.

Words and image:Home

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