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Chorizo, Potato and Green Chile Omelet

Chorizo, Potato and Green Chile Omelet

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Kraft Natural Shredded Cheese

Kick start your day with this zesty omelet filled to the brim with spicy sausage, green chile peppers, and melted Mexican-style cheese.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 827 mg
  • 33%

Based on a 2,000 calorie diet


  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.
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Sarah Jo

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 just under a cup and a half left in the bag. I did not have the specific cheese that the recipe asked for--I used pepper jack. The salsa I used was homemade and I also used reduced fat sour cream. Boy, was this good--both my kids and I thought this was VERY tasty. Both my sons asked for seconds! I would like to make this again but I think I would cut back both the cheese and the sour cream for next time and see if I can't throw in some fresh chopped vegetables. As is, quite good!


surprisingly good! will make again. even reheated well


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