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Chorizo, Potato and Green Chile Omelet

6 ounces chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
1 (4 ounce) can chopped green chiles, undrained
1 (8 ounce) package KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided
4 whole eggs
8 egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup red salsa


Heat oven to 350 degrees F. Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet. Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese. Bake 25 min. or until center is set. Serve topped with salsa.

Source: allrecipes.com