mexican potato omelet

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By LINDA BAILEY
from STERLING HEIGHTS, MI

From Diabetic Connect. Whip up this simple,tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions just look for a brand with little or no fat. And while the cheese adds some fat,it also provides almost a third of your daily calcium needs.

serves 2
prep time 15 Min
cook time 10 Min
method Broil

Ingredients For mexican potato omelet

  • 2 tsp
    extra-virgin olive oil, divided
  • 1 c
    frozen hash-brown potatoes, or diced cooked potatoes
  • 4 1/2 oz can
    chopped mild green chiles
  • 4 lg
    eggs
  • 1/2 tsp
    tabasco hot sauce
  • 1/4 tsp
    salt or to taste
  • freshly ground pepper or to taste
  • 1/2 c
    grated pepper jack shredded,cheddar cheese or mexican blend
  • 1/4 c
    chopped scallions
  • 1/4 c
    coarsely chopped fresh cilantro, or parsley
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How To Make mexican potato omelet

  • 1
    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,3-5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
  • 2
    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.
  • 3
    Reduce the heat to medium-low and cook until the bottom is light golden,lifting the edges to allow uncooked egg to flow underneath,3-4 minutes. Place the pan under the broiler and cook until the top is set,1 1/2-2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.
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