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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons	divided	79.56	0.0	0.0	9.0
hash brown potato	3/4	cup	diced cooked frozen	310.05	41.0787	3.51	14.6484
green chilies	1	can	chopped mild	97.1514	24.0	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
sauce	1/2	teaspoon		4.925	0.13699999999999998	0.2582	0.373
salt	1/4	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
monterey jack pepper cheese	1/2	cup	grated	-	-	-	-
scallion	1/4	cup	chopped	8.0	1.835	0.4575	0.0475
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.