Mexican Potato Omelet

Name: Mexican Potato Omelet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 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 eggs; 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

By Dionne Horn
@DHorn

This recipe is from: Diabetic Connect

Rating:

☆☆☆☆☆ 0 votes0

Comments:

3 Comments

Serves:

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

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

eggs
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
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How to Make Mexican Potato Omelet

Step-by-Step

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.