pat's Recipe

Mexican Potato Omelet

Category: Eggs

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.