Mexican Potato Omelet

1
LINDA BAILEY

By
@miffed13

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2
Prep:
15 Min
Cook:
10 Min
Method:
Broil

Ingredients

  • 2 tsp
    extra-virgin olive oil, divided
  • 1 c
    frozen hash-brown potatoes, or diced cooked potatoes
  • 4 1/2 oz can(s)
    chopped mild green chiles
  • 4 large
    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

How to Make Mexican Potato Omelet

Step-by-Step

  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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About Mexican Potato Omelet




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