Arizona Ranchero Omelet recipe

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.

Makes 1 serving.