Mexican Potato Omelet

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, 1½ to 1½ minutes.

Slide the omelet onto a platter and cut into wedges.