Breakfast/brunch

Chorizo, Potato & Poblano Omelet

photo by:kraft

This potato omelet gets a mighty flavor boost from chorizo and poblano chiles. Serve it with tortillas and salsa and watch it disappear.

time

prep:

15 min

total:

40 min

servings

total:

8 servings

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What You Need

1/2

lb. chorizo

small onion, chopped

3/4

lb. red potatoes (about 2), cooked, finely chopped

poblano chiles, roasted, peeled, seeded and chopped

cup KRAFT Shredded Mozzarella Cheese, divided

eggs

egg whites

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

corn tortillas (6 inch), warmed

1/2

cup red salsa

Make It

HEAT oven to 350°F.

COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese. Spread mixture to cover bottom of skillet.

WHISK eggs, egg whites and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.

BAKE 25 min. or until center is set. Serve with tortillas and salsa.

Kraft Kitchens Tips

Serving Suggestion

This omelet is a flavorful way to start the day. Pair with smart sides to balance out the meal.

Note

If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.

How to Cook Potatoes in Microwave

Finely chop potatoes; place in microwaveable bowl. Add enough water to cover potatoes; cover with waxed paper. Microwave on HIGH 7 min. or just until potatoes are tender; drain, then use as directed in recipe.