Mexican Potato Omelet

Step 1

Heat 1 teaspoon oil in a 10-inch ovenproof nonstick skillet over med-high heat.

Step 2

Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3-5 minutes.

Step 3

Stir in chiles and transfer to a plate; wipe out the pan.

Step 4

Blend eggs, hot sauce, salt, and pepper with a fork in a medium bowl.

Step 5

Stir in cheese, scallions, cilantro, and the potato mixture.

Step 6

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

Step 7

Brush the skillet with 1 teaspoon oil; heat over medium heat.

Step 8

Pour in egg mixture and tilt to distribute evenly.

Step 9

Decrease heat to med-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3-4 minutes.

Step 10

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

Step 11

Slide the omelet onto a platter and cut into wedges.

Step 12

Per serving-342 calories, 24 g fat, 11 g carb, 2 g fiber.