My Private Note
Units: US | Metric
- 9.85 ml extra-virgin olive oil, divided
- 177.44 ml frozen hash brown potatoes (or diced cooked potatoes)
- 127.57 g can chopped mild green chilies
- 4 large eggs
- 2.46 ml hot sauce (Tabasco)
- 1.23 ml salt, to taste
- fresh ground black pepper
- 118.29 ml grated monterey jack pepper cheese or 118.29 ml cheddar cheese
- 59.14 ml chopped scallion
- 59.14 ml chopped fresh cilantro or 59.14 ml fresh parsley
- 1Heat 1 teaspoon oil in a 10-inch ovenproof nonstick skillet over med-high heat.
- 2Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3-5 minutes.
- 3Stir in chiles and transfer to a plate; wipe out the pan.
- 4Blend eggs, hot sauce, salt, and pepper with a fork in a medium bowl.
- 5Stir in cheese, scallions, cilantro, and the potato mixture.
- 6Set oven broiler rack about 4 inches from the heat source; preheat the broiler.
- 7Brush the skillet with 1 teaspoon oil; heat over medium heat.
- 8Pour in egg mixture and tilt to distribute evenly.
- 9Decrease heat to med-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3-4 minutes.
- 10Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.
- 11Slide the omelet onto a platter and cut into wedges.
- 12Per serving-342 calories, 24 g fat, 11 g carb, 2 g fiber.
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Nutritional Facts for Mexican Potato Omelet
Serving Size: 1 (292 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 370.8
- Calories from Fat 208
- Total Fat 23.1 g
- Saturated Fat 9.2 g
- Cholesterol 397.1 mg
- Sodium 1389.5 mg
- Total Carbohydrate 19.1 g
- Dietary Fiber 2.3 g
- Sugars 2.8 g
- Protein 21.9 g