MEXICAN POTATO OMELET

Mexican Potato Omelet image

This recipe is from: Diabetic Connect

Provided by Dionne Horn

Time 40m

Number Of Ingredients 10

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

Steps:

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.

*** Explore more Mexican Potato Omelet Recipes »

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