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Cheesy Potato Spanish Omelet

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


Serving Size 1 serving
Amount per Serving
Calories 280.00kcal 280.00kcal
Fat Cal 0
Total Fat 19.00g
Saturated Fat 5.00g
Trans Fat 0.00g
Cholesterol 205.00mg
Sodium 460.00mg
Total Carbohydrates 15.00g
Dietary Fibers 2g
Sugars 3.00g
Protein 13.00g
Vitamin A 15% • Vitamin C 10% • Calcium 10% • Iron 8%
* 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.
Cheesy Potato Spanish Omelet

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.
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