Omelet-wrapped quesadilla stuffed with roasted potatoes and corn

Here is my attempt at the omelet thingy.  The recipe is from Cafe Flora’s cookbook, and I include it at the bottom of this post.

First you fill a tortilla with a potato/poblano mixture.


Then beat two eggs.


Swirl them around the fry pan.


Realize the tortilla will never fit on top of that puny patch of eggs, so just scramble them.  Pretend like you were making a side dish of scrambled eggs for your omelet dinner on purpose.

On the second attempt, really get the eggs spread around; lay tortilla atop as pictured.


Realize it will take two spatulas to flip the non-tortilla side of the omelet onto the tortilla.  Search frantically in drawer for second spatula while your omelet screams dramatically, “I’m melting!  I’m melting!”


Make do.


Notice with chagrin that there is a gaping hole in the omelet you just flipped.

Remember you are a genius and made that side dish of scrambled eggs earlier.  Take a chunk of the scrambled eggs and plop it on the gaping hole.


Say, “VOILA!”


But say it like this.


Make the second omelet-wrapped quesadilla stuffed with roasted potatoes and corn.  Make it faster.


And better.


Flip it onto a plate.  Fire the photographer for taking the following comparison picture.


The above, plus: Apple, pear, and caramelized onion tart


Omelet-wrapped quesadilla stuffed with roasted potatoes and corn

1/2 pound Yukon Gold potatoes, cut in 1/4 inch dice
1 cup corn
2 tsp cumin seeds, toasted and ground
1 tsp chili powder (or significantly less if your spouse is a candy-ass)
1 tsp salt
3T vegetable oil
1 poblano chile, roasted and roughly chopped
6 (8”) flour tortillas
1-1/2 cups grated pepper jack cheese (or white cheddar if your spouse is a powder puff)
12 large eggs
Pico de gallo salsa
Lime creme fraiche

1.  Boil potatoes for 4 minutes; drain
2. Mix potatoes with corn, cumin, chili powder, and salt.  toss with 1T oil.  spread in single layer on a baking sheet; roast at 375 for 15 minutes
3.  Mix potatoes with poblano chili
4.  Assemble quesadillas with 1/2 cup potato mixture and 1/4 cup grated cheese; make melty in microwave while you scramble eggs
5.  Beat 2 eggs; swirl in NONSTICK SKILLET on medium heat (I used a little oil too).  After eggs seem mostly cooked (1 minute or so), flip half the eggs on top of the tortilla; you’re supposed to flip the whole thing and cook on both sides.  Good luck with that.

Serve with pico de gallo and lime creme fraiche

4 thoughts on “Omelet-wrapped quesadilla stuffed with roasted potatoes and corn

  1. Suzanne–Anything for a “Jez!”

    Corey–I’m disappointed that you care more about what I am wearing than what I am cooking. I take cuisine VERY seriously.

    Casey–Nah. I was planning something really nice for you guys.

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