Breakfast

Mexican Potato Omlet is for Breakfast.

Mexican Potato Omlet takes 15 minutes to prepare.

Mexican Potato Omlet takes 10 minutes to cook.

Mexican Potato Omlet makes 2 servings.

The ingredients for Mexican Potato Omlet are:

2 teaspoons extra-virgin olive oil, divided
1 cup frozen hash-brown potatoes or diced cooked potatoes
1 4 1/2-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

Here is how you make Mexican Potato Omlet:

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.Serves: 2Number of Servings: 2Recipe submitted by SparkPeople user DEDE465.

The nutritional information for Mexican Potato Omlet is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 359.8

• Total Fat: 19.8 g
• Cholesterol: 425.0 mg
• Sodium: 692.9 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 2.8 g
• Protein: 15.1 g

Mexican Potato Omlet is Mexican cuisine.