Chorizo, Potato and Green Chile Omelet

1. 1

   In a small nonstick skillet over medium high heat, brown the chorizo and onions until just cooked through (3-5 minutes) and transfer to a plate with a slotted spoon, leaving the drippings in the pan.

2. 2

   Fry potatoes in the chorizo drippings over medium heat until browned and tender, 8-10 minutes, tossing occasionally to prevent burning.

3. 3

   Lower heat, add chorizo, onions and chiles, then pour in beaten eggs and shake pan to evenly distribute.

4. 4

   Cook on low until the bottom of the omelet is set and golden brown.

5. 5

   Gently lift up one edge with a spatula after 3 minutes to check on the progress.

6. 6

   When set, add cheese and salsa to one side of the omelet, then flip the other side over to cover.

7. 7

   Cook on each side for another minute, then transfer to a plate and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.