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Breakfast/brunch

Chorizo, Potato & Poblano Omelet

Chorizo, Potato & Poblano Omelet recipe
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.  Mexican chorizo
1
small  onion, chopped
3/4
lb.  red potatoes (about 2), cooked, finely chopped
2
 poblano chiles, roasted, peeled, seeded and chopped
1
cup  KRAFT Shredded Mozzarella Cheese, divided
6
whole  eggs
4
 egg whites
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
8
 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 to evenly cover bottom of skillet.

WHISK whole eggs, egg whites and sour cream until 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.
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