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mexican potato omelet

DHorn avatar
Recipe by
Dionne Horn
@DHorn
Covington, GA

This recipe is from: Diabetic Connect

yield 2 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For mexican potato omelet

  • 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 lg
    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

How To Make mexican potato omelet

  • 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.
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