Spanish Potato Omelet
Servings and Ingredients
|2 tbsp. Hy-Vee Select olive oil|
|½ packet(s) baby Yukon Gold potatoes, scrubbed and thinly sliced|
|1 large onion, thinly sliced|
|Hy-Vee salt and Hy-Vee black pepper, to taste|
|4 Hy-Vee large eggs, well beaten|
|1 c. Hy-Vee shredded Cheddar cheese|
|2 (10 ounces each) cans Hy-Vee diced tomatoes and green chilies with Mexican lime & cilantro, drained|
|2 green onions, chopped|
- Heat olive oil in a large non-stick skillet over medium-high heat. Add potatoes and onions, season with salt and pepper and reduce heat to medium. Stir well, cover and cook for 10 minutes, stirring occasionally. Uncover and continue cooking, stirring occasionally, until potatoes and onions are golden brown, about 10 minutes.
- Pour beaten eggs into skillet. Stir to combine, cover and cook for 5 minutes or until nearly set. Sprinkle with cheese, cover and cook until cheese is melted and eggs are set, about 5 minutes.
- Run spatula around the edge to loosen and slide omelet onto a serving plate. Top with diced tomatoes and green onions.
170 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 110mg
- Sodium: 300mg
- Total Carbohydrates: 11g
- Protein: 8g
Vitamin A 10%
Vitamin C 20%
Hy-Vee diced tomatoes and green chilies with Mexican lime & cilantro label.