High Desert Omelet

High Desert Omelet

This dish was originally developed as a use for left over taco components like broken shells, meat, cheese and cut vegetables. Over time it morphed into a combination of chorizo and eggs, combined with vegetables quick pickled in white balsamic vinegar, and includes a chipotle/lime mayonnaise instead of cheese.

• Ingredients: Three Tostados Nortenas Clasicas; four ounces chorizo; one ear roasted corn; one medium-large avocado; one lime; one half large white or yellow onion; one large jalapeno; two roma tomatoes (or one large red tomato) cored; ¼ cup white balsamic vinegar, two tbsp homemade mayonnaise, two tsp crushed chipotle in adobo sauce, cilantro, three fresh eggs, half & half
  1. Finely chop the onion, jalapeno, and tomatoes, combine into a bowl, add the balsamic, stir to combine. Set this aside and stir occasionally add salt and pepper just before serving.
  2. Cut the avocado into four pieces longways, place on plate and slice, squeeze lime juice overall and S&P to taste. Lay one- and one-half Tostados on each plate next to the avocado.
  3. In an oiled cast iron or stainless pan heat the chorizo until it cooks through, cut the kernels from the ear, and add to the pan. Cook until the corn begins to smell fragrant then turn off.
  4. Wisk the three eggs and 1/4 cup half and half together and pour into lightly oiled non-stick pan. Cook on medium heat until cooked through. While the eggs are cooking whisk the mayonnaise, chipotle, and ½ lime juice until well combined.
  5. Spoon the chorizo/corn mixture along the center of the omelet, and spoon on the chipotle mayonnaise. Fold the two sides over into the middle and cut in half.
  6. Place each half of the omelet on top of the Tostadas, then using a slotted spoon add the onion/jalapeno/tomato mixture over the top, finish off with fresh cilantro.