Ingredientes para Mexican Potato Omelet
- Olive Oil
- Frozen Hash Brown Potatoes
- Mild Green Chilies
- 4 large eggs
- 1 teaspoon hot sauce
- 1/4 teaspoon salt
- Fresh Ground Black Pepper
- Monterey Jack Pepper Cheese
- Scallion
- Fresh Cilantro
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Cómo preparar Mexican Potato Omelet
- Heat 1 teaspoon olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat.
- Add 1 cup diced potatoes and cook until golden brown, about 3-5 minutes, shaking the pan frequently to ensure even browning.
- Stir in 1/4 cup chopped green chiles (or to taste) and transfer the potatoes to a plate.
- Wipe the skillet clean.
- In a medium bowl, whisk together 4 large eggs, 1 teaspoon hot sauce (or more, to taste), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 1/2 cup shredded Monterey Jack cheese, 2 tablespoons chopped scallions, 2 tablespoons chopped fresh cilantro, and the cooked potato mixture.
- Position the oven rack about 4 inches from the broiler element and preheat the broiler.
- Brush the skillet with 1 teaspoon olive oil and heat over medium heat.
- Pour the egg mixture into the skillet and tilt to evenly distribute.
- Reduce heat to medium-low and cook until the bottom is light golden brown and the edges begin to set, about 3-4 minutes. Gently lift the edges to allow uncooked egg to flow underneath.
- Place the skillet under the broiler and cook until the top is set and lightly browned, 1 1/2 to 2 1/2 minutes. Watch carefully to prevent burning.
- Carefully slide the omelet onto a platter, cut into wedges, and serve immediately. Enjoy!
- Per serving (assuming 2 servings): Approximately 342 calories, 24g fat, 11g carbs, 2g fiber.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
11g
Fat
46g
Carbs
6g
