I used to order this for “lunch” at a Cuban cafe near a school that I worked at. I was teaching kindergarteners, so my “lunch” break came before 11 AM. I ordered this omelet and two cafe con leche every Tuesday. It was similar to my Huevos Rancheros addiction, which I fed at a cafe near the school that I taught at on Mondays and Thursdays. I would go out for Thai food near my school in Elmhurst, Queens on Wednesdays and Italian food near my Arthur Avenue school in the Bronx on Fridays.
Basically, I used to spend way too much money eating lunch out. It’s hard to resist eating out when I am working in neighborhoods of the city that have great cuisine. This year I am working in Astoria on Mondays, a stones throw from my favourite Egyptian restaurant and all manner of great Greek food. It has been challenging not to eat to every Monday, but I am trying to save money, so I am way into packing my lunches these days. All pride in my new-found frugality aside, I have been missing this omelet. Luckily it turns out to be really easy to make and delicious with a side salad of radishes, sunflower sprouts and avocado with a bit of lemon juice and olive oil. It makes a good breakfast, lunch or dinner!
PICADILLO OMELET FILLING (makes enough for 4 omelets)
- 1 pound ground beef
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- salt and pepper to taste
- olive oil
- 4 cloves garlic
- 1 onion (minced)
- 1 jalapeno pepper or one chipotle en adobo (minced)
- 1/2 cup beef or chicken stock
- 3/4 cup tomato sauce or 1/2 cup tomato paste
- 2 small potatoes peeled and diced
- 10 green olives (pitted)
- Mix the beef with the oregano, cumin, salt and pepper in a bowl and set aside.
- Saute the onions, garlic and jalapeno (if you are using it) until they are soft.
- Add the ground beef, meat stock, tomato sauce or paste and chipotle en adobo (if using). Cook on medium heat for 15 minutes.
- Add the diced potatoes, cover and cook for 15 minutes more.
- Add the olives and cook uncovered for another 15 minutes or until the liquid is evaporated.
- 2 eggs per omelet
- olive oil
- salt and pepper to taste
- A few crumbles of queso fresco or feta cheese (optional)
- A handful of sunflower sprouts (or some other kind of salad green)
- 1 avocado pitted, peeled, sliced
- A handful of radishes scrubbed and sliced
- Some pickled red onion (1/2 a red onion, sliced and soaked in vinegar, water, salt and sugar for an hour)
- Fresh cilantro, minced
- Lemon juice
- Olive oil
- Heat some olive oil in a 8 inch omelet pan over medium-high heat.
- In a small bowl, whisk 2 eggs with a bit of salt and pepper.
- When the oil is hot, tip the pan to coat it completely. Pour the eggs into the pan and tip the pan again so that the egg is evenly spread out in a very thin layer.
- When the egg is almost completely set, spoon 1/4 of the picadillo onto 1/2 of the omelet. If you are using the cheese sprinkle that on top of the meat. Fold the omelet over, turn the heat off and let it rest in the pan for a few more moments to let the egg finish setting.
- Repeat the process to make additional omelets if you wish. The picadillo filling will keep in the fridge for a few days.
- Serve the omelet with a salad made from any or all of the of the ingredients suggested above.
Big Sis Little Dish 
One Comment Add yours