INGREDIENTS
For Filling: (makes enough for 4 omelets)
1pound roll Wampler’s sausage (mild or hot)
1 teaspoon oregano
1 teaspoon ground cumin
salt and pepper to taste
olive oil
4 cloves garlic
1 onion, minced
1 jalapeno pepper, minced
1 cup brewed Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee
4 oz can tomato paste
2 small potatoes peeled and diced
1/4 cup chopped golden raisins
10 green olives pitted and sliced
Finishing the Omelet:
2 eggs per omelet
Olive oil
Salt and pepper to taste
INSTRUCTIONS
Heat some olive oil in an 8 inch omelet pan over medium-high heat. In a small bowl, whisk 2 eggs with a bit of salt and pepper. When the oil is hot, tip the pan to coat it completely. Pour the eggs into the pan and tip the pan again so that the egg is evenly spread out in a very thin layer. When the egg is almost completely set, spoon 1/4 of the picadillo onto 1/2 of the omelet. Fold the omelet over, turn the heat off and let it rest in the pan for a few more moments to let the egg finish setting. Repeat the process to make additional omelets if you wish. The picadillo filling will keep in the fridge for a few days.