Mexican Potato Omelette
Source of Recipe
Karlette 2011
List of Ingredients
Mexican Potato Omelette
4 potatoes, diced 4
50 ml oil 1/4 cup
1 small onion, diced 1
2 jalapeno chilies, stemmed & minced 2
5 ml chili seeds 1 tsp
- salt -
12 large eggs 12
- warmed tortillas -
Recipe
Heat oil in a large saucepan.
Add potatoes, onion, jalapenos and chili seeds and cook over medium-high heat, stirring from time to time until potatoes are soft; 15 to 20 minutes.
Sprinkle with salt to taste.
Meanwhile, break eggs into a bowl and stir with a fork to mix the yolks into whites.
Add to skillet and stir to blend with potato mixture.
Cook over medium heat, gently pushing the setting edges into the middle without scrambling eggs, until almost completely set, 10 to 15 minutes.
Cover and continue cooking over low heat until firm, 3 to 5 minutes more.
Transfer to a platter without folding over.
Serve immediately with warm tortillas on the side.
Serves 6
|
|
member logon
