Mexican Potato Omelet
See full recipe on: Martha Stewart
Ingredients |
|---|
| 2 tablespoons olive oil |
| 1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced |
| 3 garlic cloves, finely chopped |
| 2 scallions, thinly sliced |
| Coarse salt and ground pepper |
| 8 large eggs |
| 1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes) |
| 1/2 cup shredded pepper jack cheese (2 ounces) |
| 2 tablespoons chopped cilantro |
| 1/2 teaspoon fresh lime juice |
Nutrition 4 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 307 | — |
| Fat | 21g | 32% |
| Carbs | 11g | 3% |
| Protein | 17g | 35% |
| Fiber | 1g | 7% |
| Cholesterol | 386mg | 128% |
| Sodium | 237mg | 9% |
Preparation |
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