↞ recipe box start page
Category: Eggs
Prep Time: Cook Time: Total Time:
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, such as 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
Preparation
1. 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, 3-5 minutes. Stir in chiles and transfer to a plate. Wipe out pan.
2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and potato mixture.
3. Set a rack about 4 inches from the heat source; preheat the broiler.
4. Brush pan with remaining 1 teaspoon oil; heat over medium heat. Pour in egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3-4 minutes. Place pan under broiler and cook until top is set, 1-1/2 to 2-1/2 minutes. Slide omelet onto a platter and cut into wedges.
Serves 2.
view more member recipes
Mexican Potato Omelet
view my recipes
print
save
Category: Eggs
Prep Time: Cook Time: Total Time:
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, such as 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
Preparation
1. 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, 3-5 minutes. Stir in chiles and transfer to a plate. Wipe out pan.
2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and potato mixture.
3. Set a rack about 4 inches from the heat source; preheat the broiler.
4. Brush pan with remaining 1 teaspoon oil; heat over medium heat. Pour in egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3-4 minutes. Place pan under broiler and cook until top is set, 1-1/2 to 2-1/2 minutes. Slide omelet onto a platter and cut into wedges.
Serves 2.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mexican-style Omelet
by charlene8819
Serves 2 3 eggs 1/4 cup heavy whipping cream 1/4 of a avocado 1/4 of an onion (chopped) 4 pieces bacon 1/4 cup cheddar cheese 2 tablespoons sour cream Whisk the eggs and heavy whipping cre
by charlene8819
Serves 2 3 eggs 1/4 cup heavy whipping cream 1/4 of a avocado 1/4 of an onion (chopped) 4 pieces bacon 1/4 cup cheddar cheese 2 tablespoons sour cream Whisk the eggs and heavy whipping cre
Potato Ham Omelet Pie
by sgre52160
1 (17-1/4 oz) pkg frozen puff pastry, thawed 1/4 cup butter, cubed 3 cups sliced peeled red potatoes 1 cup thinly sliced onion 1/4 tsp salt and pepper Omelets: 6 eggs 1/4 cup minced fresh par
by sgre52160
1 (17-1/4 oz) pkg frozen puff pastry, thawed 1/4 cup butter, cubed 3 cups sliced peeled red potatoes 1 cup thinly sliced onion 1/4 tsp salt and pepper Omelets: 6 eggs 1/4 cup minced fresh par
Spanish Potato Omelet
by sgre52160
6 eggs 2 tbsp half-and-half, light cream, or milk 1/2 tsp salt 1/4 tsp ground black pepper Pinch powdered saffron, optional 1 tbsp olive oil 1 tbsp butter 1 cup coarsely chopped fresh mu
by sgre52160
6 eggs 2 tbsp half-and-half, light cream, or milk 1/2 tsp salt 1/4 tsp ground black pepper Pinch powdered saffron, optional 1 tbsp olive oil 1 tbsp butter 1 cup coarsely chopped fresh mu
*baked Potato Omelet Casserole*
by sgre52160
1 (20-oz) pkg frozen savory seasoned shredded hash browns, thawed 1 (16-oz) pkg sausage, cooked, crumbled, and drained 10 slices bacon, cooked and crumbled 1 (8-oz) pkg shredded mozzarella and Ched
by sgre52160
1 (20-oz) pkg frozen savory seasoned shredded hash browns, thawed 1 (16-oz) pkg sausage, cooked, crumbled, and drained 10 slices bacon, cooked and crumbled 1 (8-oz) pkg shredded mozzarella and Ched
Mexican Potato Corn Chowder
by sgre52160
14 small potatoes, peeled and diced 1 (17 oz) can cream style corn 1 (12 oz) can whole kernel corn-do not drain 2 tbsp chicken bouillon powder 1 (4 oz) can diced green chilies 1 tbsp + 1 tsp butt
by sgre52160
14 small potatoes, peeled and diced 1 (17 oz) can cream style corn 1 (12 oz) can whole kernel corn-do not drain 2 tbsp chicken bouillon powder 1 (4 oz) can diced green chilies 1 tbsp + 1 tsp butt
view more member recipes