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Mexican Potato Omelette

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  Red skinned potato 1 Large, scrubbed
  Eggs 8 Large
  Cold water 30 Milliliter (2 Tablespoons)
  Salt 1⁄4 Teaspoon
  Black pepper 1 Pinch
  Lard/Vegetable oil 30 Milliliter (2 Tablespoons)
  Chopped white onion 180 Milliliter (3/4 Cup)
  Red bell pepper/Green bell pepper 1⁄2 , seeded, finely chopped
  Fresh jalapeno 2 , seeded, minced
  Queso anejo 60 Milliliter, crumbled (1/4 Cup)
  Minced fresh coriander 30 Milliliter (2 Tablespoons)
  Tomato wedges 6

1. Cut potato into 3/8-inch (1-cm) cubes.
2. Lightly whisk eggs, water, salt and black pepper in medium bowl.
3. Heat lard in 10-inch (25-cm) nonstick skillet or omelet pan over medium heat until hot. Add potato, onion and bell pepper; saute until potato is tender, about 6 minutes. Stir in chilies.
4. Pour egg mixture into skillet; cook over medium heat, stirring with back of fork, just until bottom starts to set, 1 or 2 minutes. Cook, lifting up edges, tilting pan and letting uncooked egg mixture flow to bottom, 1 or 2 minutes longer. Cook without stirring or lifting, until top is set and bottom is golden, about 1 minute longer.
5. Sprinkle omelet with cheese and coriander. Garnish with tomato. Cut omelet into 4 or 8 wedges

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1494 Calories from Fat 799

% Daily Value*

Total Fat 89 g137.2%

Saturated Fat 35.8 g179%

Trans Fat 0 g

Cholesterol 1783.3 mg594.4%

Sodium 1802.4 mg75.1%

Total Carbohydrates 103 g34.5%

Dietary Fiber 11.6 g46.5%

Sugars 24.3 g

Protein 76 g151%

Vitamin A 157.3% Vitamin C 267.8%

Calcium 74.7% Iron 66.6%

*Based on a 2000 Calorie diet

Mexican Potato Omelette Recipe