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Mexican Potato Omelet Recipe

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This recipe for Mexican Potato Omelet is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Teaspoons Extra-Virgin Olive Oil, Divided
1 Cup Frozen Hash-Brown Potatoes or Diced Cooked Potatoes
1 (4.5 Ounce) Can Chopped Mild Green Chiles
4 Large Eggs
1/2 Teaspoon Hot Sauce, Such as Tabasco
1/4 Teaspoon Salt, or to Taste
Freshly Ground Pepper to Taste
1/2 Cup Grated Pepper Jack or Cheddar Cheese
1/4 Cup Chopped Scallions
1/4 Cup Coarsely Chopped Fresh Cilantro or Parsley
Directions:
Directions:
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.
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. 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. 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.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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