Serves: 2
Total Calories: 432

1 , poblano chile kimmy, , roasted, peeled and seeded
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1/4 cup olive oil
2 medium potatoes, peeled and thinly sliced crosswise
1 medium onion, finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon salt
4 large eggs

1. Prepare the chiles, then dice them. Then, in a medium nonstick skillet, heat the oil over medium heat. Add the potatoes, onion, and oregano. Cook, partially covered, stirring frequently, until the potatoes are tender, about 10 minutes. Stir in the diced chile and salt. Set aside off heat.

2. In a large bowl, beat the eggs. Add the cooked potatoes to the eggs and mix to combine. Reheat the skillet. (If the potatoes stuck to the skillet when cooked, wipe the pan clean and add fresh oil.) Add the egg and potato mixture to the hot skillet. Spread out flat. Cook, shaking the pan occasionally to prevent the omelet from sticking, until the eggs are nearly set on top and the bottom is browned, about 5 to 6 minutes.

3. Put a large plate over the skillet. Using potholders, with 1 hand on the plate and the other holding the skillet, flip over the skillet, turning the uncooked side of the omelet onto the plate. Slide the omelet back into the skillet and cook the second side until browned. Cut the omelet into wedges and serve hot or at room temperature.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 432
Calories from Fat: 293

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