Chorizo| Potato & Green Chile Omelet

Chorizo| Potato & Green Chile Omelet

Back to



Chorizo| Potato & Green Chile Omelet

Made with green chiles and pico de gallo, this Mexican-style omelet gets festive style points. It's hearty, too, thanks to chorizo and hash brown potatoes.

25 min

prep time

50 mins

total time






6 oz. Mexican chorizo

1 small red onion, chopped

3 cups ORE-IDA Diced Hash Brown Potatoes

1 can (4 oz.) chopped green chiles, undrained

1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

4 whole eggs

6 large [250 mL] egg whites

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup pico de gallo


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 form even layer in skillet.

Whisk eggs and sour cream until blended; pour over chorizo mixture. Top with remaining cheese.

Bake 25 min. or until center is set. Serve topped with pico de gallo.

*AC Nielsen 52-week all outlet sales 6/13/2018
cookie settings