Mexican Potato & Egg Omelette

Prep Time
Cook Time
Ready In

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

Original recipe yields 2 servings


  • 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

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.

Tips & Variations

  • 10-inch skillet


Bergy (RIP" Forever in our Kitchen)

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.

(8 Oct 2017)


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

review by:
(24 Jul 2017)