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Mexican Potato Omelet

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Recipe photo courtesy of Rita Maas

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.

Source: Body+Soul, April/May 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

If you prefer, you can substitute four large egg whites for two of the whole eggs.

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Reviews

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How would you rate this recipe?
52
  • JerseyCity
    4 JAN, 2010
    This was delicious and the homemade salsa topping made it taste so fresh!
    Reply
  • lighthouselady517
    27 JAN, 2009
    How many servings? Did I miss it somewhere? This looks really good.
    Reply
  • lighthouselady517
    27 JAN, 2009
    How many servings? Did I just miss that somewhere?
    Reply
  • Miss_Piggy
    23 JAN, 2009
    I am THRILLED to find this recipe! When I lived in Spain, this is what they would call a tortilla -- I ate this at least once a week. Love it!
    Reply

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