MEXICAN POTATO OMELET

Steps:

• Heat 1 teaspoon oil in a 10-inch ovenproof nonstick skillet over med-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.
• Blend eggs, hot sauce, salt, and pepper with a fork in a medium bowl.
• Stir in cheese, scallions, cilantro, and the potato mixture.
• Set oven broiler rack about 4 inches from the heat source; preheat the broiler.
• Brush the skillet with 1 teaspoon oil; heat over medium heat.
• Pour in egg mixture and tilt to distribute evenly.
• Decrease heat to med-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 to 2 1/2 minutes.
• Slide the omelet onto a platter and cut into wedges.
• Per serving-342 calories, 24 g fat, 11 g carb, 2 g fiber.