Mexican Potato Omelet

This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature. If you prefer, you can substitute four large egg whites for two of the whole eggs.

Prep: 20 minutes

Total: 50 minutes

INGREDIENTS

2 tablespoons olive oil
1 red-skinned potato ; (6 ounces), well scrubbed, halved, and thinly sliced
3 cloves Garbanzo beans ; finely chopped
2 scallions ; thinly sliced
Salt and pepper
8 large Eggs
1 1/4 cups plum tomatoes ; coarsely chopped (about 2 tomatoes)
1/2 cup pepper jack cheese ; shredded , (2 ounces)
2 tablespoons cilantro
1/2 teaspoon fresh lime juice

Servings

INSTRUCTIONS

2.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.

3.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.

4.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.

NOTES

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Mexican Potato Omelet

2 tablespoons olive oil 
1  red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
3 cloves Garbanzo beans finely chopped
2  scallions thinly sliced
  Salt and pepper 
8 large Eggs 
1 1/4 cups plum tomatoes coarsely chopped (about 2 tomatoes)
1/2 cup pepper jack cheese shredded , (2 ounces)
2 tablespoons cilantro 
1/2 teaspoon fresh lime juice

1.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. 
2.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. 
3.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. 
4.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.

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Nutrition

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Serving Size: 1 Serving (1280g)
Recipe Makes: 2-3 Servings

Calories: 1695
Calories from Fat: 1020 (60%)

Amt Per Serving		% DV

	Total Fat 113.4g	151 %
	Saturated Fat 37.8g	189 %
	Monounsaturated Fat 43.5g
	Polyunsanturated Fat 14.5g
Cholesterol 4259.4mg		1311 %
Sodium 1669.9mg		58 %
Potassium 2187.2mg		58 %
Total Carbohydrate 32.5g		10 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 28.4g
Protein 137.8g		197 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1695

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