Mexican Potato Omelet

Dionne Horn


This recipe is from: Diabetic Connect

☆☆☆☆☆ 0 votes
15 Min
25 Min


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

How to Make Mexican Potato Omelet


  • 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.

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About Mexican Potato Omelet

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: Mexican
Dietary Needs: Diabetic
Other Tag: Healthy