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Boulders' Mexican Omelette Ranchero

Type: Eggs
Courses: Main Course
Serves: 2 people

Recipe Ingredients

  Vegelene (or butter) - as needed
1   New potato - steamed, diced
2 tablespoons 30mlDiced green bell pepper
1/2   Anaheim chile - halved, sliced
1   Green onion - sliced
1 teaspoon 5mlCilantro
4   Eggs - (to 6)
2   Blue corn tortillas
1/3 cup 78mlRanchero Sauce - (see below)
2 tablespoons 30mlMonterey Jack cheese - grated
2 tablespoons 30mlSour cream
2 sections  Cilantro to garnish
  Ranchero Sauce
1 tablespoon 15mlOil
2   Garlic cloves
1   Onion - julienned (small)
2   Celery stalks - cut diagonally
1   Yellow bell pepper - julienned
1   Red bell pepper - julienned
1   Bay leaf
1/2 teaspoon 2.5mlDried oregano
1 teaspoon 5mlFresh thyme
1/2 teaspoon 2.5mlFresh marjoram
2   Japone chilies
4   Roma tomatoes
3 cups 711mlTomato sauce
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Omelet Instructions: Spray omelet pans with Vegelene and place over medium heat. Divide the potato, bell pepper, chile, onion and cilantro between them. Season with salt and pepper. Saute until vegetables are tender. Add eggs and cook, lifting up the edges with a rubber spatula until set up. Flip omelets and remove from heat. Meanwhile, cook the tortillas on a dry griddle or in a skillet; keep warm.

Spoon on ranchero sauce, divide the cheese between the omelets and place under the broiler until cheese is melted. Transfer omelets to serving plates, cut the tortillas into sixths and arrange decoratively around omelets. Top with sour cream and a sprig of cilantro.

Ranchero Sauce Instructions: In a medium saucepot, heat the oil over medium heat. Add the garlic, onion, celery and peppers and saute until tender. Add the remaining ingredients and simmer 20 minutes.

This recipe yields 2 servings.

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