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Chorizo, Potato & Green Chile Omelet Recipe

Chorizo, Potato & Green Chile Omelet Recipe

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®
TOTAL TIME: Prep: 25 min. Total: 50 min. YIELD:8 servings


  • 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


  • 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 to form even layer in skillet.
  • 3. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
  • 4. BAKE 25 min. or until center is set. Serve topped with salsa. Yield: 8 servings.