MEXICAN POTATO OMELET

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Mexican Potato Omelet image

This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 10

2 tablespoons olive oil
1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
3 garlic cloves, finely chopped
2 scallions, thinly sliced
Coarse salt and ground pepper
8 large eggs
1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
1/2 cup shredded pepper jack cheese (2 ounces)
2 tablespoons chopped cilantro
1/2 teaspoon fresh lime juice

Steps:

  • Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.
  • In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.
  • Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.
  • In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.

Nutrition Facts : Calories 304 g, Fat 21 g, Fiber 1 g, Protein 17 g

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