This omelet is filled with ground pork, crispy potatoes, tomatoes, onions and jalapeños for a delicious and filling breakfast or brunch.
Brown the ground pork in a medium skillet or pan. Add salt and pepper to taste.
Dice one medium potato in small cubes so they will cook faster. Salt the potatoes.
Push the pork to the sides of the pan and add the potatoes to the middle. The meat should have released enough fat to cook the potatoes, but if not, add about a tablespoon of oil to the middle of the pan to cook the potatoes.
Let the potatoes crisp up for a couple of minutes and then flip them. When they are crispy, mix them in with the meat.
Once the potatoes are tender and crispy, add in the diced onion and the diced jalapeño. Mix and sauté with the pork and potatoes.
After about 2 minutes, add the diced tomatoes and sauté with the rest of the ingredients. Set aside.
While the onions, jalapeños, and tomatoes are cooking, evenly coat the bottom of a wide, flat skillet with 1/2 tablespoon of cooking fat, such as olive oil. Heat the skillet on medium-high heat.
In a small bowl, scramble two eggs until well mixed. Add in salt and pepper to taste. When the skillet is hot, add in the eggs and swirl the pan so the bottom of the pan is coated with a thin layer of eggs.
The eggs will cook pretty quickly, in about 2 minutes or less. Once the edges are not runny, use a spatula to flip them over. Let the eggs cook on that side for another minute, then place on a plate.
Spoon some of the spicy ground pork on one side of the omelet. Fold the other side over the meat, like a taco, and serve.