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My review
Spanish Omelet
51
VELVEETA Cheese
"Our Spanish Omelet gets mucho flavor from smoked ham, VELVEETA, garlic and chopped fresh cilantro."
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Ingredients
50 m servings 266Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oven to 350 degrees F.
- 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.
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Footnotes
- Special Extra:
- Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream, or TACO BELL® 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.
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Reviews
Read all reviews 3Most helpful
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Newest
4/11/2017
I've made this 3 times. It's a great tastey meal. I've made it with bacon when I didn't have ham. Wasn't quite as good but it work and was good.
8/7/2016
This is really delicious! I was dubious at first of the Zesty Italian dressing, but it is actually a perfect complement to the flavors of the onions, peppers, cheese, etc. I used an iron skillet...
6/2/2015
Maybe it was the texture of the potatoes, but I really didn't like it.