Potato and Black Bean Omelet Recipe

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

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)
1/2 cup onion, finely diced (150 g)
1/2 cup red or green bell pepper, finely diced (90 g)
2 garlic cloves, roasted
Salt and pepper
8 eggs
1/4 teaspoon smoked paprika (1.25 g)
1/4 teaspoon dried thyme (1.25 g)
1/2 teaspoon dried basil (2.5 g)
1/2 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!