Mexican Potato Omelet

• 2 teaspoons extra-virgin olive oil, divided
• 3/4 cup frozen hash brown potatoes (or diced cooked potatoes)
• 1 (4 1/2 ounce) can chopped mild green chilies
• 4 large eggs
• 1/2 teaspoon hot sauce (Tabasco)
• 1/4 teaspoon salt, to taste
• fresh ground black pepper
• 1/2 cup grated monterey jack pepper cheese or 1/2 cup cheddar cheese
• 1/4 cup chopped scallion
• 1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley

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.

extravirgin olive oil, frozen hash brown potatoes, green chilies, eggs, hot sauce, salt, fresh ground black pepper, grated monterey jack pepper cheese, scallion, fresh cilantro

Taken from www.food.com/recipe/mexican-potato-omelet-476467 (may not work)