Chorizo, Potato & Poblano Omelet

• 1/2 lb. Mexican chorizo
• 1 small onion, chopped
• 3/4 lb. red potatoes (about 2), cooked, finely chopped King Sooper's 5 lb For $1.88 thru 02/09
• 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

1. Heat oven to 350F.
2. Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min.
3. or until chorizo is done, stirring frequently.
4. Add potatoes and chiles; cook 2 min., stirring occasionally.
5. Remove from heat.
6. Stir in 1/2 cup cheese; spread to evenly cover bottom of skillet.
7. Whisk whole eggs, egg whites and sour cream until blended; pour over chorizo mixture.
8. Top with remaining cheese.
9. Bake 25 min.
10. or until center is set.
11. Serve with tortillas and salsa.

chorizo, onion, red potatoes, poblano chiles, mozzarella cheese, eggs, egg whites, s, corn tortillas, red salsa

Taken from www.kraftrecipes.com/recipes/chorizo-potato-poblano-omelet-122072.aspx (may not work)