Spanish Potato Omelet

Recipe

Breakfast
Spanish Potato Omelet

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Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    2 tbsp.Hy-Vee Select olive oil
    ½ packet(s)baby Yukon Gold potatoes, scrubbed and thinly sliced
    1large onion, thinly sliced
    Hy-Vee salt and Hy-Vee black pepper, to taste
    4Hy-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
    2green onions, chopped

    Directions

    1. 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.
    2. 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.
    3. Run spatula around the edge to loosen and slide omelet onto a serving plate. Top with diced tomatoes and green onions.

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 110mg
    • Sodium: 300mg
    • Total Carbohydrates: 11g
    • Protein: 8g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 20%
    0%
    Iron 6%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee diced tomatoes and green chilies with Mexican lime & cilantro label.