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.
- Total Time:
- Servings: 4
Photography: Rita Maas
Source: Body+Soul, April/May 2006
- 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
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.