Mexican Potato Omelet

Mexican Potato Omelet

2 Reviews
From: EatingWell Magazine, Spring 2004

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.

Ingredients 2 servings

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  • 2 teaspoons extra-virgin olive oil, divided
  • 1 cup frozen hash-brown potatoes, or diced cooked potatoes
  • 1 4- ½-ounce can chopped mild green chiles
  • 4 large eggs
  • ½ teaspoon hot sauce, such as Tabasco
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • ½ cup grated pepper Jack, or Cheddar cheese
  • ¼ cup chopped scallions
  • ¼ cup coarsely chopped fresh cilantro, or parsley


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  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 to 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.
  3. Set a rack about 4 inches from the heat source; preheat the broiler.
  4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. 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 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1½ to 2½ minutes. Slide the omelet onto a platter and cut into wedges.

Nutrition information

  • Per serving: 335 calories; 23 g fat(9 g sat); 2 g fiber; 11 g carbohydrates; 21 g protein; 91 mcg folate; 402 mg cholesterol; 1 g sugars; 1,201 IU vitamin A; 25 mg vitamin C; 291 mg calcium; 3 mg iron; 872 mg sodium; 350 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Calcium (29% dv), Vitamin A (24% dv), Folate (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 1 vegetable, 2 medium-fat protein, 1 high-fat protein, 2½ fat

Reviews 2

July 13, 2018
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By: steve
No deviation from the recipe. Used parsley instead of cilantro which was an option. Very bland and without character.
April 20, 2013
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By: EatingWell User
Very flavorful! I did have to deviate from the recipe slightly to make it a more robust meal, but the main ingredients remained in tact and it was delicious and very satisfying. I added some ground turkey and and topped it with some torn corn tortillas and sprinkle of pepper jack. Cons: Took longer to cook then expected
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