In Spanish, omelets are sometimes called "tortilla de huevos" which means "egg tortilla." This one is filled with Mexican style ingredients and makes a delicious breakfast.
- 2 eggs, beaten
- 2 tablespoons crema or sour cream
- pinch of salt
- pinch of cumin
- pinch of garlic powder
- 1/4 cup shredded jack cheese
- 1/8 cupfresh salsa, drained of juices
- 1 teaspoon lard or oil
Beat eggs, crema, salt, cumin and garlic powder together.
Heat oil or lard in a medium round frying pan over medium heat. Pour in egg mixture and turn heat to lowest setting. Let egg cook until almost set. If egg browns, the pan is too hot. Next, flip omelet over*.
Place cheese and salsa on half of the omelet. Fold top over to help melt the cheese. Cover with a lid or a piece of foil for about 3 minutes to finish melting cheese. Remove from pan and serve immediately.
*Slide out of pan onto plate and then place pan upside down on top of plate. Turn pan and plate over so omelet falls back into pan to cook the other side.