Spanish Omelet

This Cajun-leaning take on a Spanish omelet is more of a saucy scramble than a traditional folded omelet. Chopped onion browns in butter, canned tomatoes and hot sauce go in, then beaten eggs get stirred through the whole mixture until set. Spooned over crackers and hit with grated cheese, it’s a fast, fiery meal.

Two tablespoons of hot sauce gives this real kick. The tomatoes and onion provide a saucy base that keeps the eggs moist and flavorful rather than dry and rubbery. Browning the onion first builds a caramelized sweetness that balances all that heat.

Serving over crackers instead of toast is an old Southern touch. The crackers soak up the tomatoey sauce from the eggs and soften just enough to eat with a fork while keeping a slight crunch at the edges.

Kitchen Tips

• Beat the eggs well before adding to the skillet. Well-beaten eggs cook more evenly and create a smoother texture with the tomatoes.
• Stir gently as the eggs cook. You want large, soft curds mixed with the tomato, not finely scrambled bits.
• Add the cheese immediately after plating while everything is hot so it melts into the eggs.

Variations

• Add diced green bell pepper along with the onion for a more traditional Cajun trinity flavor.
• Use fresh diced tomatoes instead of canned when they’re in season for a brighter, fresher taste.
• Serve over grits instead of crackers for a heartier Southern breakfast.