Mercadito's Chorizo Omelette

Mercadito's Chorizo Omelette
Country of Origin 
Preparation Time 
About This Recipe 

Served at Mercadito's Mexican restaurant in NYC, this spicy delicious omelette goodness will warm you up on winter weekend mornings when you just want to stay indoors.

  • 2eggs
  • 1 tbsp. heavy cream
  • 1⁄2 cup potato-poblano rajas
  • 4 tbs. chorizo
  • 1.5 oz. diced queso fresco
  • 2 tbsp. black beans hash
  • 1 tbsp. cilantro chiffonade
  • 1 tbsp. oil
  • Salt, to taste 
  1. In a hot skillet, add the oil, sauté the potato-poblano rajas stirring frequently for 3 min.
  2. In a bowl, whisk the eggs with heavy cream & season with salt.
  3. Pour over potato-poblano rajas.
  4. As eggs set, push cooked edges toward the center.
  5. Remove from the heat and scatter the queso fresco.
  6. Place in the oven at 375 degrees and cook for 5 mins.
  7. Remove from the oven and add black beans to the center.
  8. Sprinkle with cilantro. 
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About this author

Dan Koday,

Dan Koday is a New York City based writer, editor and digital content expert. His work has been featured in SeventeenLatina, Logo’s NewNowNextCosmoGirl and The Latin Kitchen, amongst many other prestigious publications. Dan is the former Executive Content Director for Latina, responsible for overseeing its digital and print content strategies for Latina – the #1 entertainment, fashion, beauty & lifestyle brand for acculturated U.S. Hispanic women – and – a recipe, entertaining & how-to site that celebrates Latin cuisine.