Potato Omelette

by Wholeliving.com

Whip up this simple, tasty Mexican potato omelette on those nights when it seems the refrigerator is empty. Potatoes 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.


Mexican Potato Omelette

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


Directions:

• 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.


Nutritional Information:

Per serving: 304 calories; 17 g protein; 21 g fat; 11 g carbs; 1 g fiber.


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Original Mexican Potato Omelette Recipe