Skillet-sautéed potatoes. Chorizo sausage. Chopped onions and ham. This cheesy Spanish omelet has it all.
What You Need
Original recipe yields 6 servings
1/4 cup oil, divided
3/4 lb. baking potato es (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 egg s, beaten
3 KRAFT Singles, cut into quarters
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Let's 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.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
For a change of pace, top your favorite cooked omelet with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
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.