Mexican Potato Omelet

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 cup frozen hash brown potatoes (or diced cooked potatoes)
• 1 4-1/2 ounce can of chopped mild green chiles
• 4 large eggs
• 1/2 teaspoon salt (or to taste)
• fresh ground pepper to taste
• 1/2 cup grated pepper jack or cheddar cheese
• 1/4 cup chopped scallions
• 1/4 cup coarsely chopped fresh cilantro or parsley