Mexican Potato Omelet
2 tspextra-virgin olive oil, divided
1 cfrozen hash - brown potatoes or diced cooked potatoes
14 1/2 ozounce can chopped mild green chiles
1/2 tsptabasco hot sauce, such as
1/4 tspsalt, or to taste
·freshly ground pepper, to taste
1/2 cgrated pepper jack, or cheddar cheese
1/4 cchopped scallions
1/4 ccoarsely chopped fresh cilantro, or parsley
How to Make Mexican Potato Omelet
- Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat.
- Add 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.
- Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
- Set 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.
- Reduce 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.
- Place 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.