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Mexican Potato Omelet
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frozen hash brown potatoes
(or diced cooked potatoes)
(4 1/2 ounce) can chopped
mild green chilies
teaspoon hot sauce (Tabasco)
, to taste
fresh ground black pepper
monterey jack pepper cheese
or 1/2 cup
or 1/4 cup
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.
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