Finely chop a package of marinated pork ear and bake half of it for 25 minutes at 400°F (200°C) until crispy.

Slow-cook the potatoes (yes, with onion—unless you’re @dabizdiverxo). Add the reserved pork ear, salt, and let the flavors meld.

Green Mojo: Blend 2/3 cup extra virgin olive oil (150 ml), 1 1/2 tablespoons vinegar (20 ml), cilantro, parsley, green pepper, garlic, cumin, and salt for 2 minutes.
Green Mojo Aioli: Blend 1 egg, 1 garlic clove, green mojo, and sunflower oil to taste.

Your pork ear from the oven should now be crispy. Scrape it off, loosen it up, and enjoy that crunch.

When the potatoes are tender, drain the oil and let them brown a bit.

Mix the eggs with the hot potato mixture, add salt, and let it rest for 5 minutes.

Cook the omelette to your preferred doneness and serve it with brava sauce, green mojo aioli, and as much crispy pork ear as you like.

Enjoy!