- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 3
- yellow flesh potatoes, peeled and diced (approx. 2 cups/500 mL)
- 0
- 1/4 tsp
- each salt and pepper, divided
- 1 mL
- 4
- eggs
- 0
- 1/2 cup
- medium chunky salsa, plus more for garnish
- 125 mL
- 1/4 cup
- thinly sliced green onions, divided
- 60 mL
- 1/4 cup
- finely shredded Tex-Mex cheese
- 60 mL
- 1/4 cup
- sour cream
- 60 mL
Directions
Step 1
Preheat oven to broil. Heat oil in a medium ovensafe skillet over medium heat. Add potatoes and stir occasionally until lightly browned, about 8 to 10 min. Season with half the salt and pepper, cover and cook until potatoes are cooked through, about 5 to 7 min.
Step 2
Meanwhile, in a bowl, beat eggs with salsa, 3 tbsp (45 mL) green onions and remaining salt and pepper.
Step 3
Pour egg mixture over potatoes, coating evenly. Sprinkle cheese overtop, place skillet on middle rack of oven and broil until eggs are set and cheese is melted, about 2 to 3 minutes. Remove from oven and cool 2 min. to firm up. Cut into 4 wedges and garnish each with remaining salsa, green onions and the sour cream.
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Nutrition Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 270
- Fat:
- 15 g
- Saturated Fat:
- 4 g
- Carbs:
- 22 g
- Fibre:
- 2 g
- Cholesterol:
- 195 mg
- Protein:
- 11 g
- Sodium:
- 490 mg
