Mexican Potato Omelet

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Mexican Potato Omelet

 

2 teaspoons extra-virgin olive oil

1 cup frozen hash-brown potatoes

1 4 1/2 ounce can chopped mild green chiles

4 large eggs

1/2 teaspoon hot sauce

1/4 teaspoon salt

freshly ground pepper

1/2 cup grated pepper Jack

1/4 cup chopped scallions

1/4 cup coarsely chopped fresh cilantro

 

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.

Serves 2.