Mexican Potato Omelet
Ingredients:
- 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 or 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
Directions:
- 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.
- 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.
- Set a rack about 4 inches from the heat source; preheat the broiler.
- 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.
