Potato Chorizo And Vegetable Omelet Recipes

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CHORIZO, POTATO AND GREEN CHILE OMELET



Chorizo, Potato and Green Chile Omelet image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 9

6 oz. chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
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
8 egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup red salsa

Steps:

  • 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.
  • 3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
  • 4. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
  • 5. BAKE 25 min. or until center is set. Serve topped with salsa.
  • 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.
  • Nutrition Information Per Serving: 330 calories, 22g total fat, 11g saturated fat, 160mg cholesterol, 730mg sodium, 15g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 10%DV vitamin A, 10%DV vitamin C, 25%DV calcium, 6%DV iron.

SPANISH OMELET WITH POTATOES AND CHORIZO



Spanish Omelet With Potatoes and Chorizo image

Make and share this Spanish Omelet With Potatoes and Chorizo recipe from Food.com.

Provided by Kasha

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 large yellow onion, chopped
2 ounces spanish chorizo, sliced into thin half-moons
3/4 lb red potatoes, diced
salt and pepper
3/4 cup parsley, roughly chopped
10 large eggs, beaten
1 cup manchego cheese or 1 cup sharp cheddar cheese, shredded

Steps:

  • Heat oven to 400°F Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the yellow onion and cook for 5 minutes.
  • Add the chorizo, potatoes, and ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until the potatoes are tender, 10 minutes.
  • Stir in the parsley. Pour in the eggs and stir to distribute the ingredients. Sprinkle with the cheese and transfer to oven.
  • Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15 minutes.

Nutrition Facts : Calories 347.6, Fat 21.4, SaturatedFat 5.9, Cholesterol 470.9, Sodium 283.6, Carbohydrate 18.8, Fiber 2.5, Sugar 3.2, Protein 19.7

POTATO AND CHORIZO OMELET WITH A KINDA PARSLEY SALAD



Potato and Chorizo Omelet with a Kinda Parsley Salad image

Provided by Jamie Oliver

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 9

4 small waxy potatoes, scrubbed and cut into chunks
6 large free-range or organic eggs
Sea salt and freshly ground black pepper
4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices
2 sprigs fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced
1 lemon, juiced
Extra-virgin olive oil
1 bunch fresh flat-leaf parsley, leaves picked

Steps:

  • This omelet is a cross between a Spanish tortilla and an Italian frittata. It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the burner, so it puffs up like a souffle. It has all the things I love in it - potatoes, sausage and eggs.
  • Preheat your oven to high, or get your broiler nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and set aside.
  • Heat a 7 or 8-inch nonstick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and set aside. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up immediately pour the beaten eggs on top, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the broiler until the omelet is golden brown on top and just cooked through in the middle.
  • While the omelet is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra-virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, and then mix in the parsley leaves. Serve a little on top of the omelet and tuck in!
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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