Food & Cooking Recipes Breakfast & Brunch Recipes Mexican Potato Omelet 3.5 (52) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Rita Maas Prep Time: 20 mins Total Time: 50 mins Servings: 4 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. 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 ¼ cups plum tomatoes, coarsely chopped (about 2 tomatoes) ½ cup shredded pepper jack cheese (2 ounces) 2 tablespoons chopped cilantro ½ teaspoon fresh lime juice Directions 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. Cook's Notes If you prefer, you can substitute four large egg whites for two of the whole eggs. Print