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Chorizo, Potato & Poblano Omelet

  • 8servings
  • 40minutes
  • 370calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb. chorizo

  2. 1 small onion , chopped

  3. 3/4 lb. red potato es (about 2), cooked, finely chopped

  4. 2 poblano chile s, roasted, peeled, seeded and chopped

  5. 1 cup KRAFT Shredded Mozzarella Cheese , divided

  6. 6 egg s

  7. 4 egg white s

  8. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  9. 8 corn tortilla s (6 inch), warmed

  10. 1/2 cup red salsa

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. 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 mixture to cover bottom of skillet.

  3. WHISK eggs, egg whites and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.

  4. BAKE 25 min. or until center is set. Serve with tortillas and salsa.

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