Mexican Potato Omelette

• 2 teaspoons Extra-virgin olive oil, divided
• 1 cup Frozen hash-brown potatoes, or diced cooked potatoes
• 1 4½ oz. can chopped mild green chiles
• 4 Large eggs
• ½ teaspoon Hot sauce, such as Tabasco
• ¼ teaspoon Salt
• Freshly ground pepper, to taste
• ½ cup Grated Pepper Jack Cheese
• ¼ cup Chopped scallions
• ¼ cup Coarsely chopped fresh cilantro, or parsley
• 1 Clove garlic, chopped

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 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, garlic, cilantro (or parsley) and the potato mixture.
3. Set a rack about 4 inches from the heat source; preheat the broiler.
4. 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.

Servings: 2

Nutrition Information