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Chorizo, Potato & Green Chile Omelet

 Chorizo, Potato & Green Chile Omelet
Made with green chiles and red salsa, this Mexican-style omelet gets festive style points. It's hearty, too, thanks to chorizo and hash brown potatoes. Recipe provided by KRAFT®
8 ServingsPrep: 25 min. Total: 50 min.


  • 6 ounces Mexican chorizo
  • 1 small red onion, chopped
  • 3 cups frozen Southern-style hash browns
  • 1 can (4 oz.) chopped green chiles, undrained
  • 1 package (8 oz.) KRAFT® Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA®, divided
  • 4 whole eggs
  • 8 egg whites
  • 1/2 cup BREAKSTONE'S® or KNUDSEN® Sour Cream
  • 1/2 cup red salsa


  • 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 well blended; pour over chorizo
  • mixture. Top with remaining cheese.
  • BAKE 25 min. or until center is set. Serve topped with salsa. Yield:
  • 8 servings.

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Chorizo, Potato & Green Chile Omelet (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.