Serve a skillet that everyone will love with our Cheesy Potato and Egg Skillet recipe. To make this Cheesy Potato and Egg Skillet recipe, sauté onions and sliced potatoes in the pan until tender, pour in eggs and cook until set.
What You Need
Original recipe yields 6 servings
1 Tbsp. olive oil
1 lb. baking potato es (about 3), halved, thinly sliced
1 onion, coarsely chopped
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
8 egg s, beaten
1 cup KRAFT Shredded Cheddar Cheese
1/2 tsp. dried basil leaves
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Let's Make It
Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; cover. Cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
Pour eggs over vegetable mixture. (Do not stir.) Cover; cook 12 to 14 min. or until eggs are set.
Top with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted.
Brown 1/2 lb. ground beef; drain. Add with the tomatoes.
Substitute 1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes, for the Cheddar cheese.
Substitute 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa for the tomatoes.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.