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 olive oil, extra-virgin divided; 1 cup hash brown potatoes frozen, or diced cooked potatoes; 4 1/2 ounces green chili peppers chopped mild; 4 large eggs; 1/2 teaspoon red hot pepper sauce; 1 x salt to taste; 1 x black pepper freshly ground, to taste; 1/2 cup pepper jack cheese grated, or Cheddar cheese; 1/4 cup scallions, spring or green onions chopped; 1/4 cup cilantro coarsely chopped, or parsley

Servings: persons

2 teaspoons olive oil, extra-virgin divided
1 cup hash brown potatoes frozen, or diced cooked potatoes
4 1/2 ounces green chili peppers chopped mild
4 large eggs
1/2 teaspoon red hot pepper sauce
1 x salt to taste
1 x black pepper freshly ground, to taste
1/2 cup pepper jack cheese grated, or Cheddar cheese
1/4 cup scallions, spring or green onions chopped
1/4 cup cilantro coarsely chopped, or parsley

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

295

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.

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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 olive oil, extra-virgin divided, 1 cup hash brown potatoes frozen, or diced cooked potatoes, 4 1/2 ounces green chili peppers chopped mild, 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

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