Potato and Black Bean Omelet Recipe
This is a quick, easy, one pan dish for your whole family to enjoy. Any vegetable and meat you prefer to mix will fit in. In this recipe, the omelet mixture is a combination of a lot of savory ingredients. It’s meaty and fulfilling, contains all the nutrients you need for a great start of your day. The protein-rich combination of eggs, ham and black beans, plus the carbohydrate-rich potatoes results in a completely nutritious dish. Truly, this is one of the best quick recipes you wouldn’t wanna miss. Now, here’s how to make it.
Ingredients
- 1 tablespoon olive oil, or more as needed (15 ml)
- 3 cups raw potatoes, peeled and thinly sliced (525 g)
- ½ cup onion, finely diced (150 g)
- ½ cup red or green bell pepper, finely diced (90 g)
- 2 garlic cloves, roasted
- Salt and pepper
- 8 eggs
- ¼ teaspoon smoked paprika (1.25 g)
- ¼ teaspoon dried thyme (1.25 g)
- ½ teaspoon dried basil (2.5 g)
- ½ teaspoon salt (2.5 g)
- 1 cup ham, finely diced (75 g)
- 1 (15 ounce) can black beans, drained & rinsed (420 g)
Instructions
- In large skillet over medium-high heat, heat olive oil. When oil is already hot but not smoking, saute the potatoes, onions, bell pepper and roasted garlic.
- Spread mixture evenly and sprinkle with a bit of salt and pepper, stir frequently and cook until all potatoes are slightly browned.
- Meanwhile, beat the eggs and spices together in a large mixing bowl; blend in ham and black beans; Mix thoroughly.
- Transfer cooked potato mixture from skillet into the bowl of egg mixture. Stir gently but thoroughly.
- Put the skillet back on the stove and reheat with oil; pour entire mixture back into the skillet; Spread mixture evenly as possible, reduce the heat of the burner, and cook for a few minutes or until bottom is set and browned.
- Carefully lift the edges with a rubber spatula and tilt the skillet to allow the wet portions to run underneath. Continue doing this around the skillet until all omelet edges are set.
- Use the spatula to divide the mixture into 4-6 wedges and carefully flip each wedge over to cook the top side of each; continue cooking until browned.
- Place into a serving platter and serve warm!
Notes
Serve with a bowl of sour cream or salsa
