Parmesan Potato And Chorizo Omelet Recipes

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PARMESAN-POTATO AND CHORIZO OMELET



Parmesan-Potato and Chorizo Omelet image

Make a cheesy, spicy breakfast dish with our Parmesan-Potato and Chorizo Omelet. This omelet is great alongside a fruit salad or mixed greens!

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 6 servings

Number Of Ingredients 9

1/4 lb. Mexican chorizo, crumbled
2 cups ORE-IDA Potatoes O'Brien
1 cup frozen mixed vegetables (carrots, corn, peas)
6 eggs, beaten
2 Tbsp. milk
5 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. chopped fresh cilantro

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.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 210 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

CHORIZO, POTATO AND GREEN CHILE OMELET



Chorizo, Potato and Green Chile Omelet image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 9

6 oz. chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
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 red salsa

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.

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 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.

PARMESAN POTATO OMELET



Parmesan Potato Omelet image

I wanted this cheesy but easy. Parmesan is less messy than Cheddar.

Provided by Stephen Richards

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 25m

Yield 1

Number Of Ingredients 14

1 tablespoon safflower oil
1 ½ teaspoons olive oil
⅓ cup frozen hash brown potatoes, thawed
6 eggs
1 (8 ounce) package frozen stir fry vegetable blend, thawed
1 tablespoon coconut milk-based creamer
1 tablespoon grated Parmesan cheese
1 teaspoon butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon dried parsley
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

  • Heat safflower oil and olive oil in a skillet over medium heat; cook stir potatoes until cooked through and lightly browned, 5 to 10 minutes. Add eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. Cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.

Nutrition Facts : Calories 863 calories, Carbohydrate 42.8 g, Cholesterol 1131.2 mg, Fat 59.8 g, Fiber 10.2 g, Protein 48.6 g, SaturatedFat 16 g, Sodium 1839.8 mg, Sugar 3.1 g

PARMALET (CRISP PARMESAN OMELET)



Parmalet (Crisp Parmesan Omelet) image

I was attempting to achieve a crispy, inside-out Parmesan omelet--and it worked! The caramelized cheese formed a thin but protective layer and, since the eggs had never directly touched the pan, they were moist and tender. This will also work whether you use one or three eggs, depending on the texture you're going for. Using a single egg is kind of a cool trick, since the cheese layer is almost as thick, and you can really appreciate the crispness even more.

Provided by Chef John

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 7

2 eggs
¼ teaspoon water
1 teaspoon olive oil
8-inch non-stick skillet
1 ounce freshly grated Parmigiano-Reggiano cheese, or a little less
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix).
  • Drizzle olive oil into 8-inch nonstick skillet. Brush evenly over the bottom of the pan. Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce).
  • Place pan over medium-high heat. Cheese will slowly start to melt. When cheese starts to bubble and turn golden brown, about 4 minutes, pour eggs evenly over cheese. Reduce heat to low. Sprinkle with salt, pepper, and cayenne. Cover and let eggs cook on low until they are set, checking after the first 30 seconds. For 2 eggs, this should take about 1 minute, total cooking time. Remove pan from heat. Carefully use a spatula to fold "parmalet" in half. Transfer to serving plate.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 1.9 g, Cholesterol 352.3 mg, Fat 21.7 g, Fiber 0.1 g, Protein 22 g, SaturatedFat 8.3 g, Sodium 711.9 mg, Sugar 1 g

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

POTATO, POBLANO AND CHORIZO OMELET



Potato, Poblano and Chorizo Omelet image

Serve a Potato, Poblano and Chorizo Omelet with tortillas and salsa and watch it disappear! You only need 15 minutes of prep time for this chorizo omelet.

Provided by My Food and Family

Categories     Mexican

Time 40m

Yield 8 servings

Number Of Ingredients 10

1/2 lb. Mexican chorizo
1 small onion, chopped
3/4 lb. red potatoes (about 2), cooked, finely chopped
2 poblano chiles, roasted, peeled, seeded and chopped
1 cup KRAFT Shredded Mozzarella Cheese, divided
6 whole eggs
4 egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 corn tortillas (6 inch), warmed
1/2 cup red salsa

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.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 185 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

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Top Asked Questions

How do you cook a potato and Chorizo omelette?
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.
How to cook potatoes and chorizo in oven?
Step 1. 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. Step 2. Add the chorizo, potatoes, and ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until the potatoes are tender, 10 minutes.
What is in a Spanish chorizo omelette?
Traditionally, the dish starts with potatoes fried in oil, then covered with beaten eggs and baked until cooked through. Our take adds Spanish chorizo, a cured sausage with a bit of a bite, fresh parsley, and shredded Manchego cheese, for a filling and omelet that boasts a slew of flavors in every forkful.
How to cook Spanish sausage and potatoes for an omelette?
Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one 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.

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