Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Our Spanish Omelet gets mucho flavor from smoked ham, VELVEETA, garlic and chopped fresh cilantro.

Recipe Summary

prep:
20 mins
additional:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

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  • Cook peppers, onions and garlic in dressing in 10-inch ovenproof skillet on medium heat 5 min., stirring frequently. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture to evenly cover bottom of skillet; top with ham.

  • Whisk eggs and milk until blended; pour over ham. Top with VELVEETA.

  • Bake 30 min. or until center is set. Sprinkle with cilantro.

Special Extra:

Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream, or TACO BELL(R) Thick & Chunky Salsa.

Note:

If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before using as directed. Remember that all parts of the skillet will be hot when removing it from the oven.

Nutrition Facts

266 calories; protein 16.7g; carbohydrates 21.2g; fat 12.5g; cholesterol 216.1mg; sodium 748.7mg. Full Nutrition
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