New This Month

Mexican Potato Omelet

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.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Rita Maas

Source: Body+Soul, April/May 2006

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

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

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