Mexican Potato Omelet

• 2 teaspoons olive oil, extra-virgin divided
• 1 cup hash brown potatoes frozen, or diced cooked potatoes
• 4 1/2 ounces green chili peppers chopped mild
• 4 large eggs
• 1/2 teaspoon red hot pepper sauce
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste
• 1/2 cup pepper jack cheese grated, or Cheddar cheese
• 1/4 cup scallions, spring or green onions chopped
• 1/4 cup cilantro coarsely chopped, or parsley

1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat.
2. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes.
3. Stir in chiles and transfer to a plate.
4. Wipe out the pan.
5. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl.
6. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
7. Set a rack about 4 inches from the heat source; preheat the broiler.
8. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat.
9. Pour in the egg mixture and tilt to distribute evenly.
10. 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 to 4 minutes.
11. Place the pan under the broiler and cook until the top is set, 1 1/2 to 1 1/2 minutes.
12. Slide the omelet onto a platter and cut into wedges.

olive oil, hash brown potatoes, green chili peppers, eggs, red hot pepper sauce, salt, black pepper, pepper, scallions, cilantro

Taken from recipeland.com/recipe/v/mexican-potato-omelet-48815 (may not work)