Serve a Potato, Poblano and Chorizo Omelet with tortillas and salsa and watch it disappear! You only need 15 minutes of prep time for this chorizo omelet.
What You Need
Original recipe yields 8 servings
1/2 lb. Mexican chorizo
1 small onion, chopped
3/4 lb. red potato es (about 2), cooked, finely chopped
2 poblano chile s, roasted, peeled, seeded and chopped
1 cup KRAFT Shredded Mozzarella Cheese, divided
6 whole egg s
4 egg white s
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 corn tortilla s (6 inch), warmed
1/2 cup red salsa
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Let's 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.
This omelet is a flavorful way to start the day. Pair with smart sides to balance out the meal.
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.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* 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.