POTATO, POBLANO AND CHORIZO OMELET

Potato, Poblano and Chorizo Omelet image

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.

Provided by My Food and Family

Categories Mexican

Time 40m

Yield 8 servings

Number Of Ingredients 10

Previous Next

Ingredients

1/2 lb. Mexican chorizo
1 small onion, chopped
3/4 lb. red potatoes (about 2), cooked, finely chopped
2 poblano chiles, roasted, peeled, seeded and chopped
1 cup KRAFT Shredded Mozzarella Cheese, divided
6 whole eggs
4 egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 corn tortillas (6 inch), warmed
1/2 cup red salsa

Steps:

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.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 185 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g