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. Makes 1 serving.