Chipotle Chicken Spanish Tortilla

Ingredients
1 chilled Deli rotisserie chicken (mojo or seasoned)
2 tablespoons extra-virgin olive oil (+ extra for topping)
1 cup pre-diced onions
1 cup pre-diced tri-color bell peppers
4 oz pre-sliced baby portabella mushrooms
2 cups refrigerated hash brown potatoes
1 (4-oz) can chopped green chiles
1 teaspoon adobo with pepper
1/4 teaspoon chipotle chili powder
1/2 cup shredded Mexican-blend cheese
1 1/2 cups egg substitute (or 6 large eggs, beaten)

Prep

• Preheat over to 350°F.
• Remove chicken from bones; chop coarsely (2 cups).

Steps

1. Preheat large oven-safe sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, peppers, and mushrooms; cook and stir 2–3 minutes or until softened.
2. Stir in chicken, hash browns, chiles, adobo, and chipotle chili powder; sprinkle with cheese. Pour eggs over mixture; shake pan to distribute eggs. Bake 10–12 minutes or until eggs have set.
3. Let tortilla stand 5 minutes. Place serving plate upside down on top of pan; hold pan and plate together while turning over. Carefully remove pan; slice tortilla, drizzle with extra olive oil, if desired, and serve.

(Recipe courtesy of Publix Aprons Simple Meals)