Mexican Potato Omelet

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement