Tortilla Puertorriqueña de Jamón y Queso
A Puerto Rican-style folded omelet filled with ham, melted cheese, sautéed onion, and sweet pepper. An easy skillet breakfast with tender eggs and a savory filling, ready in about 20 minutes.
Equipment
- 8-inch nonstick skillet with a lid
- Flexible silicone spatula
- Mixing bowl
- Fork or whisk
- Knife
- Cutting board
- Measuring cups and spoons
- Kitchen scale
- Small bowl for the cooked filling
- Two serving plates
Ingredients
EGGS
- 4 large eggs
- 2 tablespoons water 30 ml
- ⅛ teaspoon ground black pepper
FILLING
- 3 oz fully cooked ham 85 g, finely diced
- ½ cup shredded mild cheddar cheese 56 g
- ¼ cup finely diced onion 40 g
- ¼ cup finely diced green bell pepper 35 g
FOR COOKING
- 1 tablespoon unsalted butter 14 g, divided into 3 equal portions
Instructions
- Finely dice the ham, onion, and green pepper. Shred the cheese and set aside. Divide the butter into three portions of approximately 1 teaspoon each.
- Melt one portion of butter in an 8-inch nonstick skillet over medium heat. Add the onion and pepper. Cook for 3–4 minutes, stirring frequently, until softened.
- Add the fully cooked ham and cook for another 1–2 minutes, stirring, until hot. Transfer the filling to a small bowl and divide it into two equal portions.
- Beat the eggs with the water and black pepper until the yolks and whites are evenly combined. No additional salt is included because the ham and cheese already provide salt.
- Reduce the heat to medium-low. Melt another portion of butter in the skillet and swirl to coat the base.
- Pour in half the egg mixture. As the edges begin to set, gently push them toward the center with a spatula, tilting the skillet so the uncooked egg flows into the cleared spaces.
- Continue cooking for approximately 2–3 minutes, until the egg forms a cohesive round and the top is mostly set. Reduce the heat if the underside begins browning quickly.
- Arrange half the warm ham-and-vegetable filling over one half of the egg round. Top with half the shredded cheese, keeping the filling away from the outer edge.
- Use the spatula to fold the unfilled half over the filling. Cover and cook over low heat for approximately 1–2 minutes, until the cheese melts and the egg is fully set, with no wet or runny egg remaining.
- Slide the first omelet onto a plate and cover loosely to keep warm.
- Add the final portion of butter to the skillet. Repeat with the remaining egg mixture, filling, and cheese. Stir the egg mixture briefly before pouring it into the pan.
Notes
RECIPE STYLE
This is a Puerto Rican-style home breakfast variation, not a claim that all Puerto Rican families prepare their omelets this way.
TORTILLA MEANING
Here, tortilla means an egg omelet. The recipe contains no flour tortilla, corn tortilla, or potatoes.
HAM
Use fully cooked ham, not raw pork or uncooked cured meat. Dice it finely so the filling distributes evenly and the omelet folds easily.
CHEESE
Mild cheddar melts well and gives a rounded flavor. Swiss cheese or another good melting cheese can be substituted by weight, with changes to flavor and nutrition.
VEGETABLES
Cook the onion and pepper before adding them to the omelet. Raw vegetables may remain crunchy and release moisture into the eggs.
PAN SIZE
An 8-inch nonstick skillet helps a two-egg omelet hold its shape. A much larger skillet produces a thinner layer that can tear.
HEAT
Use moderate heat for the filling and medium-low to low heat for the eggs. High heat can brown the outside before the center sets.
SALT
No added salt is included. Ham and cheese usually provide enough. Adjust only after tasting the finished omelet.
FOLDING
Wait until the egg round holds together before folding. Use a flexible spatula and avoid piling the filling too close to the edge.
SERVING
Serve freshly cooked. Toast, pan sobao, or sliced avocado can be offered separately and are not included in the recipe nutrition.
STORAGE
Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat thoroughly; the eggs may become firmer than when freshly cooked.
ALLERGENS
Contains eggs and milk. Check the ham label for additional allergens.