Spanish Omelet
Recipe from VELVEETA®

Spanish Omelet

by 16  people

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Servings: 6
Prep Time: 20 mins
Total Time: 40 mins
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  • 1   
    green pepper, chopped
  • 1   
    onion, chopped
  • 2   
    cloves garlic, minced
  • 1/4  cup 
    KRAFT Zesty Italian Dressing
  • 1   pound 
    red potatoes (about 3), cooked, finely chopped
  • 1  6  ounce package 
    OSCAR MAYER Smoked Ham, chopped
  • 6   
  • 1/2  cup 
  • 1/4  pound 
    VELVEETA®, cut into 1/2-inch cubes
  • 1/2  cup 
    chopped fresh cilantro
HEAT oven to 350 degrees F.
COOK peppers, onions and garlic in dressing in large 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 20 min. or until center is set. Sprinkle with cilantro.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
kraft kitchens tips

SPECIAL EXTRA: Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream, or TACO BELL® HOME ORIGINALS® Thick 'N 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 information
Per Serving: cal. (kcal) 260, Fat, total (g) 11, chol. (mg) 215, sat. fat (g) 5, carb. (g) 23, fiber (g) 2, sugar (g) 6, pro. (g) 17, vit. A (IU) 729, vit. C (mg) 30, sodium (mg) 800, calcium (mg) 252, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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