Recipe

Cuban-style potato omelet

Name: Cuban-style potato omelet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 medium potatoes, peeled and cut into small cubes; 6 eggs; 1 medium onion, finely chopped; 1 ají cachucha pepper or green bell pepper, chopped; 60 g of chorizo, in thin rounds or cubes; 1 clove of garlic, crushed; 120 ml of vegetable oil (or lard); 1 teaspoon of salt; 1 tablespoon of chopped parsley (optional)

Thin and well-golden omelet with crispy fried potato cubes, a sofrito of onion and ají cachucha pepper, and a touch of chorizo. Well set, in the home style.

CiberCubaOctober 7, 2026

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Preparation15 min
Cooking25 min
Total time40 min
Servings4 servings
DifficultyEasy

In Cuban cooking, the omelet is a timeless wildcard: it can solve a lunch with white rice and beans or become a great bread sandwich with omelet for an afternoon snack. And among all of them, the potato one is the queen of the house.

The Cuban version has its own personality: it is thinner and well-golden, the potato goes in fried cubes until crispy and includes a sofrito of onion, ají cachucha pepper and garlic with a touch of chorizo that gives it color and flavor. Unlike the Spanish one, here it is well set inside, to be cut into firm wedges that hold up on the plate or inside bread.

Ingredients

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3 medium potatoes, peeled and cut into small cubes
6 eggs
1 medium onion, finely chopped
1 ají cachucha pepper or green bell pepper, chopped
60 g of chorizo, in thin rounds or cubes
1 clove of garlic, crushed
120 ml of vegetable oil (or lard)
1 teaspoon of salt
1 tablespoon of chopped parsley (optional)

Method

Fry the potatoes: heat the oil in a wide skillet (from 26 to 28 cm) and fry the potato cubes for about 10 minutes, moving them from time to time, until they are golden and crispy on the outside. Drain them on absorbent paper and season with part of the salt.
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Make the sofrito: remove almost all the oil from the skillet and leave about 2 tablespoons (save the rest). Sauté the onion, ají cachucha pepper, garlic and chorizo over medium heat for about 5 minutes, until the onion is translucent and the chorizo releases its reddish fat.
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Mix: beat the eggs in a bowl with the rest of the salt and the parsley. Incorporate the fried potatoes and the sofrito, and mix well so that everything is evenly distributed.
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Set the omelet: place the skillet over medium-low heat with 1 tablespoon of the reserved oil. Pour in the mixture and spread it into a thin, even layer. Cook for about 5 minutes, until the edges are set and the base is golden.
Flip it: cover the skillet with a large plate, flip the omelet onto the plate and slide it back into the skillet on the raw side. Cook for about 3 more minutes, until it is well golden and completely set inside (in the Cuban style, it is not left juicy).
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Serve: slide the omelet onto a cutting board or a plate, let it rest for a minute and cut it into wedges.
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