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Mexican Potato & Egg Omelette

"I made this very recently, I though it was really good and made a great brunch for two people."

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Prep Time: 10m

Cook Time: 10-12m

   

Servings: 2  

 
 
  • 5.0000

I cut the recipe back to one serving (2 eggs), used fresh Jalapeño instead of canned chilies. I didn't use any bacon just to cut back a bit on the calories. Next time I will include it. Served with medium heat salsa, A really tasty Sunday.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 6 ounces sliced bacon (diced, 6 slices)
  • 1 1/4 cups hash brown potatoes (frozen, or diced cooked potatoes which is what I used)
  • 1 can (4 1/2 ounce) green chiles
  • 4 large eggs
  • 1 teaspoon hot sauce (such as Tabasco)
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 3/4 cup grated cheddar cheese (or Pepper Jack)
  • 1/4 cup chopped green onion
  • 1/4 cup coarsely chopped fresh cilantro (or parsley)
 

What You Will Need



  • 10-inch skillet
  How to Make
 
 

Step 1

In a 10-inch skillet over medium-high heat. Add bacon pieces; cook until just crisp. Remove to a bowl.

Step 2

To the same skillet, add potatoes (into the bacon fat) and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 6-8 minutes. Mix in chiles, and the cooked bacon (leave mixture in the skillet).

Step 3

In a large bowl, whisk eggs with hot sauce, salt and pepper. Stir in cheese, scallions, cilantro (or parsley). Leave the heat on to medium-low.

Step 4

Set a rack about 4 inches from the heat source; preheat the broiler.

Step 5

Pour in the egg mixture to the potato mixture and tilt to distribute evenly. cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.

Step 6

Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.

Step 7

Slide the omelet onto a platter and cut into wedges.

  Nutritional Facts
 
 
  • Serving Size: 1 (449.2 g)
  • Calories 876
  • Total Fat - 55 g
  • Saturated Fat - 20.3 g
  • Cholesterol - 533.9 mg
  • Sodium - 2558.4 mg
  • Total Carbohydrate - 32.8 g
  • Dietary Fiber - 3 g
  • Sugars - 4.4 g
  • Protein - 61.2 g
  • Calcium - 486.8 mg
  • Iron - 5.4 mg
  • Vitamin C - 167.3 mg
  • Thiamin - 0.6 mg
  Reviews
 
 
2 reviews

I cut the recipe back to one serving (2 eggs), used fresh Jalapeño instead of canned chilies. I didn't use any bacon just to cut back a bit on the calories. Next time I will include it. Served with medium heat salsa, A really tasty Sunday Brunch that will be repeated.

 

Review by Bergy

These were great. Loved the bacon, potatoes and chillies in them.

 

Review by Maito