Mexican Potato Omelet
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- 2 tsp
- extra-virgin olive oil, divided
- 1 c
- frozen hash - brown potatoes or diced cooked potatoes
- 14 1/2 oz
- ounce can chopped mild green chiles
- 4 large
- 1/2 tsp
- tabasco hot sauce, such as
- 1/4 tsp
- salt, or to taste
- freshly ground pepper, to taste
- 1/2 c
- grated pepper jack, or cheddar cheese
- 1/4 c
- chopped scallions
- 1/4 c
- coarsely chopped fresh cilantro, or parsley
1Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat.
2Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
3Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
4Set a rack about 4 inches from the heat source; preheat the broiler. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly.
5Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.
6Place the pan under the broiler and cook until the top is set, 1 1⁄2 to 2 1⁄2 minutes. Slide the omelet onto a platter and cut into wedges.