Red Smothered Omelette & Skillet Potatoes

Ingredients:

• Eggs

• Enchilada sauce

• Potatoes

• Mexican cheese blend 

Simple enchilada sauce ingredients:

• 1 1/2 tbsp oil 

• 3 tbsp Guajillo Chile powder

• 1 1/2 cups water

• 2 tbsp tomato sauce

• 1/2 tbsp chicken bouillon 

House skillet potatoes ingredients:

• 2 to 3 large russet potatoes

• 1/2 tsp paprika 

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp cumin 

• 1 tsp black pepper

• 1 tsp salt 

• 1 tsp Mexican oregano
  

Instructions:

1. Peel and slice the potatoes into desired size. Boil the potatoes for about 12 minutes until they are fork-tender. Strain and refrigerate the cooked potatoes. 

2. Heat a skillet on high heat, then reduce to medium heat. Add oil and the cooked potatoes to the skillet. 

3. Add paprika, onion powder, garlic powder, cumin, black pepper, salt, and Mexican oregano to the potatoes. Cook for 5-6 minutes until the potatoes are crispy. 

4. Add butter to the skillet and continue cooking the potatoes until they are crispy on the outside and soft on the inside. 

5. In a separate pan, heat oil and guajillo chili powder for about 30 seconds. Add water, tomato sauce, and chicken bouillon. Cook for 8-10 minutes until the sauce thickens. 

6. In another pan, cook eggs, add Mexican cheese blend, and fold to make the omelet. 

7. Serve the omelet with the enchilada sauce and house potatoes on the side.
   

Feel free to customize the recipe to your liking and preferences. Enjoy your cheesy enchilada omelet with house potatoes!

Watch on YouTube