1. Heat 1 teaspoon oil in a 10-inch ovenproof nonstick skillet over med-high heat. 2. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3-5 minutes. 3. Stir in chiles and transfer to a plate; wipe out the pan. 4. Blend eggs, hot sauce, salt, and pepper with a fork in a medium bowl. 5. Stir in cheese, scallions, cilantro, and the potato mixture. 6. Set oven broiler rack about 4 inches from the heat source; preheat the broiler. 7. Brush the skillet with 1 teaspoon oil; heat over medium heat. 8. Pour in egg mixture and tilt to distribute evenly. 9. Decrease heat to med-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3-4 minutes. 10. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. 11. Slide the omelet onto a platter and cut into wedges. 12. Per serving-342 calories, 24 g fat, 11 g carb, 2 g fiber. ---------------------------------------------------------------------------
Nutrition
Ingredients
