Cheesy Potato Spanish Omelet

• 1/4 cup oil, divided
• 3/4 lb. baking potatoes (about 2), peeled, thinly sliced Safeway 2 pkg For $5.00 thru 02/09
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup finely chopped dry-cured Spanish chorizo
• 2 slices OSCAR MAYER Baked Cooked Ham, finely chopped
• 1/2 cup frozen peas
• 6 eggs, beaten
• 3 KRAFT Singles, cut into quarters Target 2 For $5.00 thru 02/06

1. Heat oven to 350F.
2. Heat 2 Tbsp.
3. oil in 10-inch ovenproof skillet on medium-high heat.
4. Add potatoes; cook 5 to 7 min.
5. or until tender, stirring frequently.
6. Remove from skillet.
7. Cook and stir onions in remaining oil in same skillet 3 min.
8. or until crisp-tender.
9. Add chorizo and ham; cook 2 min., stirring frequently.
10. Stir in peas; cook and stir 3 min.
11. Remove skillet from heat.
12. Add potatoes; mix lightly.
13. Pour eggs over potato mixture.
14. Bake 25 to 30 min.
15. or until center is set.
16. Top with Singles pieces; let stand 5 min.

oil, baking potatoes, onion, ham, frozen peas, eggs, singles

Taken from www.kraftrecipes.com/recipes/cheesy-potato-spanish-omelet-156837.aspx (may not work)