Who's for brunch? Leo Tanyag's La Condesa omelette recipe

Household favourite: the La Condesa omelette  (Lateef photography)
Household favourite: the La Condesa omelette (Lateef photography)

With my lifelong passion for running, I've learned how crucial it is to have a solid pre-run meal. For me, that meal is the La Condesa Omelette – it's my absolute favourite.

This omelette isn't just delicious and super easy to make; it also keeps me feeling full for ages, thanks to all the veggies in it. It's the ideal brunch to kickstart my run along the Thames – can't go wrong with it! That said, if you don't fancy hitting the streets, it's pretty good just as a classic brunch staple.


  • 6 eggs

  • 1 heritage tomato, cubed

  • ½  green pepper, cubed

  • ½  red pepper, cubed

  • ½ yellow pepper, cubed

  • 2 button mushrooms, cubed

  • ½ red onion, cubed

  • A handful of coriander leaves, chopped

  • 1⁄3 spring onion, chopped

  • 1⁄4 quarter green jalapeño, sliced

  • 10g white cheddar cheese, grated

  • 10g Monterey Jack cheese, grated

  • Salt, pepper


  1. Beat the eggs together in a small bowl, and season with salt and pepper to taste. Add the chopped ingredients to the egg, mixture, and season again.

  2. Heat a tablespoon of neutral oil in a non-stick frying pan, pour into the pan, then pour on the egg mix and swirl the pan until the omelette mixture is cooked underneath.

  3. Carefully flip the omelette over and cook for a further 1-2 minutes, until golden. Scatter with 1 tablespoon of fresh coriander and jalapeño slices, and serve immediately.