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Open-Face Bacon & Potato Omelet a la Mexicana

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Total Time

6 servings

Kick your bacon-potato omelet up a notch by giving it a Mexican-style makeover with cilantro, serrano chiles and salsa verde.

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Make It

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  • Whisk eggs in medium bowl until blended. Stir in 1/2 cup cheese.
  • Cook bacon in medium nonstick skillet just until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings. Return bacon to skillet. Add tomatoes, onions and chiles; cook and stir 5 min. or until onions are crisp-tender.
  • Stir in potatoes and egg mixture; cover. Cook on medium-low heat 15 min. or until egg mixture is set, running spatula around edge of skillet after 5 min. and tilting skillet to allow uncooked egg mixture to flow underneath.
  • Top omelet with remaining cheese and cilantro; cook, covered, 2 min. or until cheese is melted. Serve with salsa.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.


Prepare using KRAFT 2% Milk Shredded Cheddar Cheese.


Substitute chopped tomatillos for the tomatoes.


For a baked omelet, heat oven to 350ºF. Use ovenproof medium nonstick skillet to cook bacon and tomato mixture as directed. Stir in potatoes and egg mixture; cook 3 min. (Do not stir.) Place in oven. Bake 15 min. or until center is set. Top with remaining cheese and cilantro; bake 2 min. or until cheese is melted. Serve with salsa.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 230
Total fat 14g
Saturated fat 6g
Cholesterol 210mg
Sodium 550mg
Carbohydrate 11g
Dietary fiber 1g
Sugars 2g
Protein 14g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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