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Mexican Potato Omelet

See full recipe on: Martha Stewart



Ingredients

2 tablespoons olive oil
1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
3 garlic cloves, finely chopped
2 scallions, thinly sliced
Coarse salt and ground pepper
8 large eggs
1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
1/2 cup shredded pepper jack cheese (2 ounces)
2 tablespoons chopped cilantro
1/2 teaspoon fresh lime juice

Nutrition 4 servings

Per Serving % Daily Value
Calories 307
Fat 21g 32%
Carbs 11g 3%
Protein 17g 35%
Fiber 1g 7%
Cholesterol 386mg 128%
Sodium 237mg 9%
     
Fat
Carbs
Protein

Preparation






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