Products Used in this Recipe

Boniato Chunks with a Sofrito Omelet

2 Servings
Total Time 20 minutes


For the Omelet

  • 1 cup TIO JORGE Sofrito
  • 1 teaspoon olive oil
  • 2 tablespoons butter
  • 6 eggs
  • 6 tablespoons water
  • Salt & Pepper to taste
  • ½ cup chopped tomato

For the Boniato Hash

  • 1 bag TIO JORGE Boniato Chunks
  • Vegetable or Canola oil for frying
  • 1 tablespoon butter
  • ½ medium onion thinly sliced
  • 3 thin slices of bacon cut into pieces


For the Omelet

  • Divide all the ingredients in half for each omelet.
  • In a small nonstick skillet, sauté green pepper and onion in oil until tender. Remove from skillet and set aside.
  • In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
  • As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
  • When the eggs are set, spoon green pepper mixture and tomato on one side: fold other side over filling. Slide omelet onto a plate.

For the Boniato Hash

  • Preheat fryer to 350°F.
  • Place the Boniato Chunks in the fryer and carefully lower the basket.
  • Cook for 3-4 minutes. Do not overcook.
  • Remove from fryer and drain on paper towel lined plate & reserve.
  • In a 12-inch pan over medium heat, melt 1 tablespoon of butter.
  • Add onions and bacon and cook 3-4 minutes until bacon is cooked through.
  • Add TIO JORGE® boniato chunks and mix to combine all ingredients evenly.
  • Once mixed, reduce heat to medium low and let boniato chunks brown 4-5 minutes.

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