Mexican Potato Omlet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 teaspoons extra-virgin olive oil, divided1 cup frozen hash-brown potatoes or diced cooked potatoes1 4 1/2-ounce can chopped mild green chiles4 large eggs1/2 teaspoon hot sauce, such as Tabasco1/4 teaspoon salt, or to tasteFreshly ground pepper to taste1/2 cup grated pepper Jack or Cheddar cheese1/4 cup chopped scallions1/4 cup coarsely chopped fresh cilantro or parsley
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 to 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.
3. Set a rack about 4 inches from the heat source; preheat the broiler.
4. 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.
Serves: 2
Number of Servings: 2
Recipe submitted by SparkPeople user DEDE465.
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.
3. Set a rack about 4 inches from the heat source; preheat the broiler.
4. 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.
Serves: 2
Number of Servings: 2
Recipe submitted by SparkPeople user DEDE465.
Nutritional Info Amount Per Serving
- Calories: 359.8
- Total Fat: 19.8 g
- Cholesterol: 425.0 mg
- Sodium: 692.9 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 2.8 g
- Protein: 15.1 g
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