Mexican Potato Omelet

Nina Marcinowski

Taken from Martha Stewart


  • 2 tablespoon olive oil
  • 1 red skin potato about 6 oz., scrubbed and sliced thin (I just used a regular potato)
  • 3 chopped garlic cloves
  • 2 thin sliced scallions or 3 tablespoons chopped chives
  • Salt and pepper to taste
  • 8 eggs
  • 1¼ cup tomatoes chopped; (or 1 15-oz can of chopped tomatoes well drained)
  • ½ cup shredded cheese
  • 2 tablespoon chopped cilantro or more to taste
  • 1 teaspoon Lime juice


  1. Heat 1 tablespoon oil in ovenproof skillet over med-high heat. Add potato, cover, cook for 10 minutes till tender, don’t burn, then add garlic for, all of scallions but 1 tablespoon, salt and pepper to taste and cook 1 minute. If you are using chives don’t add now, add to eggs in next step.

  2. Beat eggs, ¼ cup tomatoes, ¼ cup cheese, and chives if using. Add rest of oil to pan, then eggs, cook 8-10 minutes, lifting the edges to allow uncooked eggs to flow under cooked part. Cook until almost set. Add ¼ cup cheese and put in oven at high for a few minutes till set.

  3. Mix rest of tomatoes, scallions or chives, cilantro and lime juice for a salsa. Serve with wedges of omelet.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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