Mexican potato omelet

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Mexican potato omelet

Ingredients
2 tablespoon olive oil
1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
2 scallions, thinly sliced
Coarse salt and ground pepper
8 large eggs
1 1/4 cup plum tomatoes, coarsely chopped (about 2 tomatoes)
2 oz pepper jack cheese, shredded
2 tablespoon chopped cilantro
1/2 teaspoon fresh lime juice

Instructions:

Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.

In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.

Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.

In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
1176
Total Fat
84
Saturated Fat
28
Total Carbohydrate
44
Dietary Fiber
4
Sugars
8
Protein
64
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