Chorizo Potato And Green Chile Omelet Recipes

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CHORIZO, POTATO & GREEN CHILE OMELET



Chorizo, Potato & Green Chile Omelet image

Made with green chiles and pico de gallo, this Mexican-style omelet gets festive style points. It's hearty, too, thanks to chorizo and hash brown potatoes.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 50m

Yield 8 servings

Number Of Ingredients 9

6 oz. Mexican chorizo
1 small red onion, chopped
3 cups ORE-IDA Diced Hash Brown Potatoes
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 pico de gallo

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.

Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 150 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

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"

POTATO AND GREEN CHILE SOUP



Potato and Green Chile Soup image

This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.

Provided by Franny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

4 tablespoons salted butter
1 medium onion, chopped
1 clove garlic, minced, or more to taste
4 medium potatoes, peeled and cubed, or more to taste
⅓ cup all-purpose flour
2 cups beef broth
28 ounces canned roasted Hatch green chile peppers, diced
2 cups milk
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
ground black pepper to taste

Steps:

  • Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
  • Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
  • Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g

GREEN CHILI OMELET (FOR ONE)



Green Chili Omelet (For One) image

Delish Omelet with Jack pepper cheese, green chilies, oregano, tomatoes, sour cream, fresh cilantro, black olives and avocado slices

Provided by L DJ3309

Categories     Breakfast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 13

2 eggs
2 tablespoons milk
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1 pinch black pepper
cooking spray
1 ounce low-fat monterey jack pepper cheese, shredded
2 tablespoons green chilies, chopped
2 tablespoons chopped tomatoes
2 tablespoons sour cream
1 tablespoon fresh cilantro, chopped
1 tablespoon olive, sliced
1/4 avocado, sliced

Steps:

  • In mixing bowl mix eggs, milk, oregano, salt and pepper with fork until blended.
  • Spray 8-inch non stick skillet or omelet pan. Heat over medium-high heat.
  • Pour eggs into pan. As egg cooks gently lift edges with spatula to allow uncooked eggs to run under, when some what set run spatula around edges, then right under and flip.
  • Let stand over heat a few seconds to lightly brown bottom of omelet.
  • Sprinkle with cheese and chilies.
  • Fold portion of omelet just to center. Allow for a portion of the omelet to slide up side of pan. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Top with sour cream tomatoes and sprinkle with cilantro and garnish with olives and avocado.

CHORIZO, POTATO & CHEESE OMELETTE



Chorizo, potato & cheese omelette image

Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one

Provided by Good Food team

Categories     Lunch, Main course

Time 28m

Number Of Ingredients 6

1 small potato , cut into 2cm dice
1 tsp olive oil
50g chorizo , chopped
2-3 eggs
chopped parsley
25g grated cheddar

Steps:

  • Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.

Nutrition Facts : Calories 602 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium

CHORIZO, POTATOES AND EGGS



Chorizo, Potatoes and Eggs image

A nice breakfast or brunch dish. Serve with warm tortillas, and green chiles on the side, if desired.

Provided by Wiley

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

4 -6 medium potatoes, peeled, chopped into cubes (parboil or frozen to save time)
8 ounces chorizo sausage (add or subtract to taste)
6 eggs (scrambled in a bowl)

Steps:

  • Cook your chopped potatoes in a 12" frying pan.
  • Saute chorizo in a sauce pan by it's self, while the potatoes finish cooking.
  • Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
  • Mix the chorizo completely into your cooked potatoes.
  • Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
  • Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
  • If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.

POTATO AND CHORIZO CASSEROLE



Potato and Chorizo Casserole image

I love the smoky flavor chorizo gives this dish, but I've also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. -Ana Beteta, Aberdeen, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

8 ounces fresh chorizo or bulk spicy pork sausage
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups shredded Mexican cheese blend
1 package (8 ounces) cream cheese, cubed
1 medium onion, chopped
1 small sweet red pepper, chopped
1 small green pepper, chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup panko bread crumbs
Chopped fresh parsley and cilantro

Steps:

  • Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

Nutrition Facts : Calories 316 calories, Fat 20g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 611mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

GREEN CHILE TORTILLA SCRAMBLE



Green Chile Tortilla Scramble image

This was a favorite among our guests at the bed and breakfast where I cooked for many years. If you wish, add sautéed onions or diced tomatoes to the mix. I sometimes serve this dish with pinto or black beans and a warmed flour tortilla. This dish also lends itself well to be served with a side of chorizo sausage or any other breakfast meat of your liking.

Provided by bakerbob

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 5

1 tablespoon butter
1 corn tortilla, cut into thin strips
3 tablespoons chopped green chile peppers
2 eggs, beaten, or more as needed
3 tablespoons shredded Cheddar cheese

Steps:

  • Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 15.5 g, Cholesterol 428.7 mg, Fat 30.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 15.8 g, Sodium 390.5 mg, Sugar 2.6 g

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