Mexican Potato Omelet

Name: Mexican Potato Omelet
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 118 milliliters grated pepper Jack, or Cheddar cheese; 113 grams chopped mild green chiles; 4 larges eggs; 59 milliliters coarsely chopped fresh cilantro, or parsley; 237 milliliters frozen hash-brown potatoes, or diced cooked potatoes; 1 teaspoons hot sauce, such as Tabasco; 2 teaspoons extra-virgin olive oil, divided; 2 servings Freshly ground pepper, to taste; 0 teaspoons salt, or to taste; 59 milliliters chopped scallions

The recipe Mexican Potato Omelet is ready in around 35 minutes and is definitely an awesome gluten free option for lovers of Mexican food. One portion of this dish contains about 22g of protein, 23g of fat, and A mixture of salt, scallions, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as a main course.

Ingredients

Servings:

118milliliters

grated pepper Jack, or Cheddar cheese 113grams

chopped mild green chiles 4larges

eggs 59milliliters

coarsely chopped fresh cilantro, or parsley 237milliliters

frozen hash-brown potatoes, or diced cooked potatoes 1teaspoons

hot sauce, such as Tabasco 2teaspoons

extra-virgin olive oil, divided 2servings

Freshly ground pepper, to taste 0teaspoons

salt, or to taste 59milliliters

chopped scallions

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.