Best 2 Mexican Potato Omelet Recipes

Mexican potato omelet is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes and eggs, and it can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a mouthwatering Mexican potato omelet that will be sure to please everyone at the table. So, get ready to explore the flavors of Mexico and create a culinary masterpiece that will transport you to the heart of this vibrant country!

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN POTATO OMELET

Mexican Potato Omelet image

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.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 304 g, Fat 21 g, Fiber 1 g, Protein 17 g

MEXICAN POTATO OMELET

Mexican Potato Omelet image

From Diabetic Connect. Whip up this simple,tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions just look for a brand with little or no fat. And while the cheese adds some fat,it also provides almost a third of your daily calcium needs.

Provided by LINDA BAILEY

Categories Eggs

Time 25m

Number Of Ingredients 10

Ingredients

2 tsp extra-virgin olive oil, divided
1 c frozen hash-brown potatoes, or diced cooked potatoes
4 1/2 oz can(s) chopped mild green chiles
4 large eggs
1/2 tsp tabasco hot sauce
1/4 tsp salt or to taste
freshly ground pepper or to taste
1/2 c grated pepper jack shredded,cheddar cheese or mexican blend
1/4 c chopped scallions
1/4 c coarsely chopped fresh cilantro, or parsley

Steps:

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,3-5 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,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.
3. Reduce the heat to medium-low and cook until the bottom is light golden,lifting the edges to allow uncooked egg to flow underneath,3-4 minutes. Place the pan under the broiler and cook until the top is set,1 1/2-2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Tips:

For a crispier omelet, use a well-seasoned cast-iron skillet.
To prevent the potatoes from sticking to the pan, make sure they are coated in oil before cooking.
If you like your omelet fluffy, beat the eggs with a fork before cooking.
For a more flavorful omelet, use a variety of fillings, such as cheese, vegetables, and meats.
To make sure the omelet is cooked through, cook it over medium heat until the eggs are set and the center is no longer runny.

Conclusion:

The Mexican potato omelet is a delicious and easy-to-make breakfast dish that can be enjoyed by people of all ages. With its combination of fluffy eggs, crispy potatoes, and flavorful fillings, this omelet is sure to become a family favorite. Whether you are looking for a quick and easy weekday breakfast or a special brunch dish, the Mexican potato omelet is a great option.

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