Chorizo Potato Cheese Omelette Food

POTATO AND CHEESE OMELETTE

Steps:

• Melt the butter in a frying pan.
• When hot, add potato and cook until golden-brown and crusty on all sides.
• Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.
• Lower heat of stove, add eggs to pan and give them a good stir, a couple of times, bringing up cooked eggs from bottom, but redistributing uncooked eggs and potatoes.
• Sprinkle generously with shredded cheese.
• Let cook until golden-brown on bottom.
• Run spatula down center, and carefully fold one half over the other creating a half-moon (sometimes you don't get a perfect half-moon, but it still tastes good anyway!).
• Turn off heat and let omelette sit in pan for 30 seconds to a minute (depending on how well you want your eggs done) and then carefully turn over and allow 30 more seconds.
• Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).

POTATO, POBLANO AND CHORIZO OMELET

Steps:

• 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 evenly cover bottom of skillet.
• Whisk whole eggs, egg whites and sour cream until blended; pour over chorizo mixture. Top with remaining cheese.
• Bake 25 min. or until center is set. Serve with tortillas and salsa.

CHORIZO, POTATO & GREEN CHILE OMELET

Steps:

• 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 blended; pour over chorizo mixture. Top with remaining cheese.
• Bake 25 min. or until center is set. Serve topped with pico de gallo.

PARMESAN-POTATO AND CHORIZO OMELET

Steps:

• Cook meat in large nonstick skillet on medium-high heat until done, stirring frequently. Remove meat from skillet, reserving drippings in skillet. Set meat aside. Add potatoes and vegetables to skillet; cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Return meat to skillet; stir.
• Beat eggs, milk, 4 Tbsp. cheese, garlic powder, onion powder and cilantro in medium bowl with whisk until blended. Pour over meat mixture in skillet; cover.
• Cook on medium-low heat 15 min. or until eggs are almost set. Sprinkle with remaining cheese; cover. Let stand 5 min.

CHORIZO, POTATO AND GREEN CHILE OMELET

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.

GOAT'S CHEESE & CHORIZO OMELETTE

Steps:

• Beat the eggs in a bowl, then stir in most of the chives and season. Heat the oil in a frying pan, then fry the chorizo and chilli for 3 mins or until crisp. Tip into a bowl and mix with the cheese.
• Put the pan back on the heat, pour in the eggs and cook for 1 min or until set to your liking, swirling the eggs with a fork a few times as they start to set. Spoon the cheese mix over one half of the omelette, top with the remaining chives, then flip the other side over the filling. Leave for 30 secs more until the cheese starts to melt at the edges. Serve straightaway.

SPANISH OMELET WITH POTATOES AND CHORIZO

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.