Omelet de Acelgas a la Mexicana (Mexican Style Chard Omelette)

Hello lovely people!

I know, I know! I haven’t been around very much lately, but tbh, I have a lot of work these days that I hardly have time to cook for my blog and post recipes, so apologies and I hope that you haven’t miss me much.

Today I made a very healthy recipe for a quick lunch or a nice weekend breaky, my dad used to be a fan of omelettes and he used to made them quite a lot, his favourite one was cheese and ham omelette, so today I just thought of sharing with you one of my favourite omelette fillings, Acelgas, chard in english. Chard is one of those vegetables that it seems that is not very popular, but in my family my dad used to always cook chard and I used to hate it, but not now, these days my children hate it, but I make them eat it, just like my parents did to me.

This is a very delicious recipe and it is very special for me as it reminds me to those days that my dad was around, always cooking delicious things.

Makes 2 omelettes

Ingredients

  • 4 eggs
  • 1 bunch of chard
  • 10 cherry tomatoes
  • 1/2 chopped red onion
  • 1/2 garlic
  • 1 fresh jalapeño chilli
  • 3 tbsp chopped fresh coriander (cilantro)
  • Salt to taste
  • Pinch of black ground pepper
  • 6 tbsp of vegetable oil
  • Fresh cheese or feta (optional)
  • Slices of avocado (optional)

Method

  1. Wash and chop all your vegetables.
  2. In a saucepan heat 2 tbsp of oil at medium heat and add all the veggies, leave some coriander and jalapeños on the side to garnish. Season with salt and pepper and cook for 5 min and set aside.
  3. Then heat a frying pan and add 2 tbsp of oil. In a bowl break two eggs and beat them until they are properly mixed. Add the mixed eggs to the frying pan and make like a tortilla (see pic) once is cooked and firm, turn it upside down and cook for 30 sec on the other side.
  4. Put it on a serving plate and make the other omelette. Once both omelettes are done, fill them with chard, cheese and avocado slices.
  5. Scatter some fresh coriander and jalapeño slices on top and enjoy!

Listo!

Provecho!

Tostada de Frijol con Huevo (Beans & Egg Tostada)


Have you find yourself in the morning trying to cook something yummy for breakfast but your brain still in sleep mode that you can’t think out straight? Well, that happens to me a lot, so for those type of mornings I have this delicious brekky.
A tostada, which is a corn tortilla bake in the oven until harden, topped with some refried beans, fried egg and lots, I mean, lots of spicy salsa! Sounds good, right?! Well it is very good. Continue reading “Tostada de Frijol con Huevo (Beans & Egg Tostada)”

Rajas con Huevos (Poblano Strips with Eggs)

There is no better way to start a day than having a nice, quick and healthy breakfast and this recipe ticks all those boxes!

With no time to spare in the mornings the last thing I want to be doing is a complicate breakfast, so I tried to do easy and quick things, but without compromising deliciousness, so I cooked this in 15 min, with enough time left to organised my utensils and ingredients for my cooking class, I taught a lovely lady to make Chiles Rellenos. Continue reading “Rajas con Huevos (Poblano Strips with Eggs)”

Huevos Rancheros (Ranch Style Eggs)

This morning I fancied something cosy to eat, the weather in London is a bit chilly, my son Emilio and I are at home just chilling out, so I decided to cook a classic Mexican recipe known by almost everybody “Huevos Rancheros”, they look fancy and they taste amazingly delicious. Apparently the origins of this recipe came from the people that used to work in the fields harvesting vegetables and soon became very popular around the country and across the United States.

It is a very simple recipe of fried eggs, tortillas and a salsa make with tomatoes, onions and a bit of green chilli. In my family we usually have them with refried beans and spicy salsa on top. Give them a try over the weekend and believe me, your family will be very happy with you!

Serves 2

Prep 10 min

Cook 20 min

Ingredients 

  • 4 eggs (2 eggs per person)
  • 4 chopped tomatoes
  • 1 small chopped onion
  • 1/2 chopped green pepper
  • 4 corn tortillas
  • salt to taste
  • rapeseed oil

Method

  1. Heat 2 tbsp oil in a medium saucepan, add the vegetables and cook for 15 min at low heat, add salt to taste and 2 tbsp water. Reserve.
  2. While the salsa is cooking fried the eggs and the tortillas in two separate frying pans. The tortillas have to be fried for 1 min on each side in a medium heat frying pan, frying them will help the tortilla not to go soggy.
  3. To serve them, place a tortilla then the fried egg and top it up with some salsa.
  4. Have them with some refried beans, spicy salsa, a nice cup of coffee and a fresh orange juice and there! you can have the whole Mexican breakfast experience in the comfort of your home.

Tips

  • You can get the corn tortillas in www.coolchile.co.uk

Listo!

Provecho!