Mexican Potato Omelet

1
Dionne Horn

By
@DHorn

This recipe is from: Diabetic Connect

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

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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
    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

How to Make Mexican Potato Omelet

Step-by-Step

  1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Printable Recipe Card

About Mexican Potato Omelet

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




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