Wednesday, November 10, 2010

Omeleto Refritos!

THAT is what I call Spanglish. I grew up in San Diego which automatically earns me the right to slaughter both English and Spanish and mix them together into my own grammar violating creations. It also allowed me the absolute privilege of eating the most delicious of ethnic foods: Mexican. With Mexico a mere 30 minutes from downtown San Diego the Mexican influence is larger than any other. From Tijuana to Baja you can explore flavors and textures that awaken your senses. Their culture is rich in many things but none more spectacular than the food. It is more than food choice for me, it is a food necessity. While there is to date no restaurant here in Colorado that really encompasses taste of Tijuana, I am able to satisfy by recalling my favorite dishes and recreating from memory; with a little "gringa" thrown in, naturally.

This omelet is inspired by one of my favorite Mexican breakfasts: Huevos Rancheros. The traditional recipe consists of refried beans spread on two lightly fried corn tortillas, topped with two over easy eggs and smothered in a salsa or chile sauce. Of course I had to go and mess it all up, turn it inside out and make it my own. This is one of many Mexican inspired omelet's I will be proudly creating! OLE!!!

Omeleto Refritos


Refried Beans
Sour Cream
1 corn tortilla
1/4 oil (vegetable or olive or canola? Whatever, it's your choice!)
Basic Omelet

In a small pan heat up your oil over a medium-high heat. Slice up your tortilla into small strips. Once oil is fully heated, carefully drop your tortilla strips in and allow to fry for a minute or even less.You can fry a little longer if you want them crunchier (I prefer a chewier version myself.) Turn off heat and using a slatted spoon carefully remove and place on a paper towel to drain. Add a dash of salt if you like. Prepare your basic omelet. Meanwhile, heat up the refried beans either in a pan or in the microwave. Once omelet is flipped, spread the beans onto the cooked side, sprinkle cheese and fold. Cover the top of the omelet with salsa and add a dollop of sour cream. Sprinkle your previously fried corn tortilla strips on top. Devour as if you have never eaten before, don a Sombrero and scream at the top of your lungs AY YI YI!!!! MUEY NOMS!!!!

Showcase... note the HOMEMADE Peach Salsa lovingly canned by my mother in law. This stuff is phenomenal!

Your little strips of corn tortilla topping.

Sizzle Sizzle Sizzle

Let them drain or your thighs will feel the pain.

Beans Beans the magical fruit!

Inside out Huevos!

Sous Chef Dalton waving the magic rattle of approval over the dish. POOF!  Its noms.

#*#*#*#* TIP OF THE DAY: Place your "wet" toppings (such as salsa) on your omelet only immediately before serving. Otherwise, you get soggy results.  #*#*#*#
My review:
This baby took me home. Just as close to the huevos rancheros as you could get without actually making it. The corn tortilla strips really set this omelet apart from the others. I loved the contrasting textures. Next time I may do a salsa with a little more heat to it, but other than that I was enamoured!


  1. Did you know my weakness for Mexican food well thinking this up? I must try this one!

  2. So in an effort to not look like a house I made a more diet friendly version of this one. :) I used 3 egg whites and 1 egg yolk, fat free beans, 2% cheese, and fat free sour cream. I am sad to say I also ditched the the crunchy toppings :( But over all this was still delicious!