- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
