mexican potato omelet
This recipe is from: Diabetic Connect
prep time
15 Min
cook time
25 Min
method
Bake
yield
2 serving(s)
Ingredients
- 2 teaspoons extra-virgin olive oil, divided
- 1 cup frozen hash - brown potatoes or diced cooked potatoes
- 14 1/2 ounces ounce can chopped mild green chiles
- 4 large eggs
- 1/2 teaspoon tabasco hot sauce, such as
- 1/4 teaspoon salt, or to taste
- - freshly ground pepper, to taste
- 1/2 cup grated pepper jack, or cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup coarsely chopped fresh cilantro, or parsley
How To Make mexican potato omelet
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Step 1Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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