Mexican Potato Omelet

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Ingredients Nutrition


  1. Heat 1 teaspoon oil in a 10-inch ovenproof nonstick skillet over med-high heat.
  2. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3-5 minutes.
  3. Stir in chiles and transfer to a plate; wipe out the pan.
  4. Blend eggs, hot sauce, salt, and pepper with a fork in a medium bowl.
  5. Stir in cheese, scallions, cilantro, and the potato mixture.
  6. Set oven broiler rack about 4 inches from the heat source; preheat the broiler.
  7. Brush the skillet with 1 teaspoon oil; heat over medium heat.
  8. Pour in egg mixture and tilt to distribute evenly.
  9. 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.
  10. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.
  11. Slide the omelet onto a platter and cut into wedges.
  12. Per serving-342 calories, 24 g fat, 11 g carb, 2 g fiber.

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