Chorizo, Potato and Green Chile Omelet

Chorizo, Potato and Green Chile Omelet

16

"Kick start your day with this zesty omelet filled to the brim with spicy sausage, green chile peppers, and melted Mexican-style cheese."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 307 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 827 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees 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.

Footnotes

  • If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.

Reviews

16
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I made this whole recipe in my cast iron skillet which was great because it could go from stove to oven lickety-split. I did cut back on the frozen hashbrowns just a touch only because I had jus...

Most helpful critical review

This was ok growing up my mom would make chorizo with nopales and eggs and her simple dish was so much flavorful then this one. All the cheese and is not called for when making chorizo they are...

I made this whole recipe in my cast iron skillet which was great because it could go from stove to oven lickety-split. I did cut back on the frozen hashbrowns just a touch only because I had jus...

surprisingly good! will make again. even reheated well

Instead of chorizo I would put turkey Bacon and some spinach but overall great recipe

I made this for Christmas morning and it was really good. I had never had chorizo before but I wanted to try something new. I bought liquid egg whites instead of using 8 egg whites. It was good ...

Very good! light, flavorful! I am queen of substitutions so I altered the recipe a bit. I used ham loaf instead of chorizo - that's what I had on hand. I didn't have the cheese or green chilies ...

I was really surprised by how good this was. We had to make some minor changes. We subbed 4 whole eggs for the 8 egg whites, used whatever cheese was around, and par-cooked diced potatoes sinc...

This is great! We saved the leftovers and made breakfast burros the next day!

This little gem has been in my recipe box for at least five years. After looking in my fridge at some chorizo that I needed to use up, I figured this recipe would be perfect. I halved the recipe...