MEXICAN POTATO OMELET
Make and share this Mexican Potato Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370.8, Fat 23.2, SaturatedFat 9.3, Cholesterol 397.1, Sodium 1389.6, Carbohydrate 19.2, Fiber 2.3, Sugar 2.8, Protein 21.9
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