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Breakfast/brunch

Cheesy Potato Spanish Omelet

photo by:kraft
Skillet-sautéed potatoes. Chorizo sausage. Chopped onions and ham. This cheesy Spanish omelet has it all.
time
prep:
30 min
total:
1 hr
servings
total:
6 servings

What You Need

1/4
cup  oil, divided
3/4
lb.  baking potatoes (about 2), peeled, thinly sliced
1
small  onion, chopped
1/2
cup  finely chopped dry-cured Spanish chorizo
2
slices  OSCAR MAYER Baked Cooked Ham, finely chopped
1/2
cup  frozen peas
6
 eggs, beaten
3
 KRAFT Singles, cut into quarters

Make It

HEAT oven to 350°F.

HEAT 2 Tbsp. oil in 10-inch ovenproof skillet on medium-high heat. Add potatoes; cook 5 to 7 min. or until tender, stirring frequently. Remove from skillet.

COOK and stir onions in remaining oil in same skillet 3 min. or until crisp-tender. Add chorizo and ham; cook 2 min., stirring frequently. Stir in peas; cook and stir 3 min. Remove skillet from heat.

ADD potatoes; mix lightly. Pour eggs over potato mixture.

BAKE 25 to 30 min. or until center is set. Top with Singles pieces; let stand 5 min.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute
For a change of pace, top your favorite cooked omelet with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream.
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