Mexican Potato Omelet
Simple and tasty omelet, nice breakfast selection.
Yield
2 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil, extra-virgin
divided |
|
| 1 | cup |
hash brown potatoes
frozen, or diced cooked potatoes |
|
| 4 ½ | ounces |
green chili peppers
chopped mild |
|
| 4 | large |
eggs
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ½ | cup |
pepper jack cheese
grated, or Cheddar cheese |
*
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
cilantro
coarsely chopped, or parsley |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil, extra-virgin
divided |
|
| 237 | ml |
hash brown potatoes
frozen, or diced cooked potatoes |
|
| 130.1 | ml/g |
green chili peppers
chopped mild |
|
| 4 | large |
eggs
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 118 | ml |
pepper jack cheese
grated, or Cheddar cheese |
*
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
cilantro
coarsely chopped, or parsley |
|
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.
