Best 2 Mexican Potato Omelet Recipes
Calling all Mexican food enthusiasts, breakfast aficionados, and those seeking a delightful savory treat! Embark on a culinary journey to discover the irresistible Mexican potato omelet, a dish that tantalizes taste buds and warms hearts. This versatile dish, also known as Tortilla de Papas Mexicana, is a symphony of flavors and textures, featuring perfectly cooked potatoes, fluffy eggs, and a medley of aromatic spices.
Our collection of recipes takes you on a journey through different renditions of this classic dish. From the traditional Mexican potato omelet, bursting with the vibrant flavors of fresh cilantro, zesty onions, and fiery peppers, to its vegetarian counterpart, brimming with colorful bell peppers, tender zucchini, and hearty mushrooms, there's a recipe for every palate.
For those who love a cheesy twist, our cheesy Mexican potato omelet recipe incorporates a generous helping of melty cheese, creating a gooey, flavorful center that pairs perfectly with the crispy edges. And for those with dietary restrictions, our gluten-free Mexican potato omelet offers a delicious alternative, using almond flour and tapioca flour to create a light and fluffy omelet that's just as satisfying.
Whether you're a seasoned home cook or a novice in the kitchen, our step-by-step instructions and detailed ingredient lists make it easy to recreate these mouthwatering omelets in the comfort of your own home. So gather your ingredients, prepare your skillet, and get ready to indulge in the irresistible flavors of the Mexican potato omelet. Your taste buds will thank you!
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 304 g, Fat 21 g, Fiber 1 g, Protein 17 g
MEXICAN POTATO OMELET
From Diabetic Connect. Whip up this simple,tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions just look for a brand with little or no fat. And while the cheese adds some fat,it also provides almost a third of your daily calcium needs.
Provided by LINDA BAILEY
Categories Eggs
Time 25m
Number Of Ingredients 10
Steps:
- 1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown,shaking the pan and tossing the potatoes from time to time,3-5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
- 2. Blend eggs,hot sauce,salt and pepper with a fork in a medium bowl. Stir in cheese, scallions,cilantro(or parsley)and the potato mixture. Set a rack about 4 inches from the heat source. Preheat the broiler. Brush the pan with the remaining 1 teaspoon oil. Heat over medium heat. Pour in the egg mixture and tilt to distribute evenly.
- 3. Reduce the heat to medium-low and cook until the bottom is light golden,lifting the edges to allow uncooked egg to flow underneath,3-4 minutes. Place the pan under the broiler and cook until the top is set,1 1/2-2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, are best for this recipe as they hold their shape well when cooked.
- Cut the potatoes into small, even pieces: This will help them cook evenly.
- Don't overcrowd the pan: Make sure there is enough space in the pan for the potatoes to spread out and cook evenly.
- Cook the potatoes until they are golden brown and crispy: This will give them the best flavor and texture.
- Use fresh vegetables: Fresh vegetables will give your omelet the best flavor.
- Don't overcook the eggs: Overcooked eggs will be tough and rubbery.
- Season the omelet to taste: Add salt, pepper, and other seasonings to taste.
- Serve the omelet immediately: Omelets are best served hot and fresh.
Conclusion:
The Mexican potato omelet is a delicious and easy-to-make breakfast, brunch, or lunch recipe. With its combination of potatoes, eggs, vegetables, and cheese, it's a hearty and flavorful dish that is sure to please everyone. So next time you're looking for a quick and easy meal, give this Mexican potato omelet a try!
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