Spanish Potato Omelet Recipe

Name: Spanish Potato Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. Southern style hash browns (or diced, peeled potatoes); 3/4 c. chopped green pepper; 1/2 c. chopped onion; 12 eggs; 1 tsp. salt; 1/4 tsp. pepper; 1 lb. sausage, browned and crumbled; 1 c. salsa; 2 Tbsp. margarine; Kraft American singles cheese or slices of Velveeta

Servings: persons

2 1/4 c. Southern style hash browns (or diced, peeled potatoes)
3/4 c. chopped green pepper
1/2 c. chopped onion
12 eggs
1 tsp. salt
1/4 tsp. pepper
1 lb. sausage, browned and crumbled
1 c. salsa
2 Tbsp. margarine
Kraft American singles cheese or slices of Velveeta

1
Brown and crumble sausage; drain.
2
Cook potatoes, green pepper and onion in margarine (or if not too much grease from sausage, you can use the sausage fat) until tender.
3
Spoon vegetables into well-greased 9 x 13-inch (or next size larger) casserole dish. Arrange evenly and then spoon sausage evenly over vegetables. Combine eggs, salt and pepper; beat well.
4
Add salsa and mix well. Pour over vegetables and meat.
5
Bake at 350u00b0 for 20 minutes or until eggs are set.
6
Top with cheese slices; return to oven until cheese melts.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 c. Southern style hash browns (or diced, peeled potatoes), 3/4 c. chopped green pepper, 1/2 c. chopped onion, 12 eggs, and more.

Yes, Spanish Potato Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Potato Omelet

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