Mexican Potato Omelet Recipe

Name: Mexican Potato Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons extra-virgin olive oil, divided; 3/4 cup frozen hash brown potatoes (or diced cooked potatoes); 1 (4 1/2 ounce) can chopped mild green chilies; 4 large eggs; 1/2 teaspoon hot sauce (Tabasco); 1/4 teaspoon salt, to taste; fresh ground black pepper; 1/2 cup grated monterey jack pepper cheese or 1/2 cup cheddar cheese; 1/4 cup chopped scallion; 1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley

Servings: persons

2 teaspoons extra-virgin olive oil, divided
3/4 cup frozen hash brown potatoes (or diced cooked potatoes)
1 (4 1/2 ounce) can chopped mild green chilies
4 large eggs
1/2 teaspoon hot sauce (Tabasco)
1/4 teaspoon salt, to taste
fresh ground black pepper
1/2 cup grated monterey jack pepper cheese or 1/2 cup cheddar cheese
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley

1
Heat 1 teaspoon oil in a 10-inch ovenproof nonstick skillet over med-high heat.
2
Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3-5 minutes.
3
Stir in chiles and transfer to a plate; wipe out the pan.
4
Blend eggs, hot sauce, salt, and pepper with a fork in a medium bowl.
5
Stir in cheese, scallions, cilantro, and the potato mixture.
6
Set oven broiler rack about 4 inches from the heat source; preheat the broiler.
7
Brush the skillet with 1 teaspoon oil; heat over medium heat.
8
Pour in egg mixture and tilt to distribute evenly.
9
Decrease 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.
10
Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.
11
Slide the omelet onto a platter and cut into wedges.
12
Per serving-342 calories, 24 g fat, 11 g carb, 2 g fiber.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons extra-virgin olive oil, divided, 3/4 cup frozen hash brown potatoes (or diced cooked potatoes), 1 (4 1/2 ounce) can chopped mild green chilies, 4 large eggs, and more.

Yes, Mexican Potato Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Potato Omelet

How did you like this recipe?

Frequently Asked Questions