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Arizona Ranchero Omelet
1/2 cup new red potatoes, cubed
1 tablespoon butter
1 scallion, sliced
1/4 pound chorizo, browned and drained
1 red bell pepper, diced
3 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey jack cheese
Cook potatoes and keep them warm.
Brown sausage and drain well.
In a skillet, place butter and cooked potatoes over medium heat for 1 to 2 minutes.
Pour beaten egg mixture over the potatoes. Cook, constantly lifting the edges with a spatula to ensure even cooking throughout.
Top with chorizo, scallion slices, red bell pepper and cheese. Cover and cook until egg is set, about 1 to 2 minutes.
Serve with fresh fruit and biscuits.
Yield: 1 serving
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