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 Pub date
2007-12-06

Mexican Potato Omelet

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Mexican Potato Omelet
Mexican Potato Omelet

1. Ingredients

  1. 2 teaspoons extra-virgin olive oil, divided
  2. 1 cup frozen hash-brown potatoes or diced cooked potatoes
  3. 1 (4.5 ounce) can chopped mild green chiles
  4. 4 large eggs
  5. 1/2 teaspoon hot sauce, such as Tabasco
  6. 1/4 teaspoon salt, or to taste
  7. Freshly ground pepper to taste
  8. 1/2 cup grated pepper Jack or Cheddar cheese
  9. 1/4 cup chopped scallions
  10. 1/4 cup coarsely chopped fresh cilantro or parsley

Nutrition Info

Per Serving

  • Calories: 401 kcal
  • Carbohydrates: 20 g
  • Dietary Fiber: 2 g
  • Fat: 30 g
  • Protein: 23 g
  • Sugars: 3 g

2. Cooking Directions

  1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. 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.
  2. 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.
  3. Set a rack about 4 inches from the heat source; preheat the broiler.
  4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. 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. 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.

Yield: 2 servings

3. Still Hungry?

Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions--just look for a brand with little or no fat. And while the cheese adds some fat, it also provides almost a third of your daily calcium needs.


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