Chorizo and Potato Omelette It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven, instead of on the. Boil or steam potatoes until tender. Fry the chorizo on medium high until golden.

Ingredients of Chorizo and Potato Omelette

  1. Prepare 70 g of chorizo (approx).
  2. It's 6 of large eggs.
  3. You need to taste of Salt.
  4. You need to taste of Ground black pepper.
  5. You need 1 tsp of dried parsley or 1 tbsp of fresh parsley.
  6. You need 6 of boiled baby new potatoes, sliced thinly.
  7. Prepare 2 of small red onions, peeled and sliced.
  8. It's 1 tbsp of rapeseed oil or olive oil.

Chorizo and Potato Omelette instructions

  1. In a large frying pan over a medium/high heat, heat the olive oil and then add the chorizo. Fry for about 5 minutes or until the chorizo begins to crisp up..
  2. Then add the onions and fry for another 4-5 minutes or until soft..
  3. While the onions are frying. Break the eggs into a large jug or bowl. Then season with salt, pepper and add the parsley. Mix well..
  4. Spread the chorizo and onions as best as possible in the frying pan then pour the eggs over it. Reduce the heat to a medium-low and cook for another 8-10 until the top is running but the edges are done..
  5. Then add the sliced potatoes and spread as best as you can in a single layer..
  6. Turn the oven grill on..
  7. If you don't have an ovenproof frying pan like myself soak a kitchen towel in cold water and wrap it firmly around the handle of the frying pan. This will stop the handle getting hot and burning it..
  8. Leave the oven door cracked open with the handle pointing out and keep an eye on the omelette..
  9. Once the edges of the omelette are firm but the top inside is still running transfer to the oven and grill until the top becomes firm..

As the season goes on, you could substitute the Jersey Royals for Belle de. This omelette is a cross between a Spanish tortilla and an Italian frittata. In a large frying pan or skillet, heat olive oil over medium-high heat. Spanish Omelet With Potatoes and Chorizo. Traditionally, the dish starts with potatoes fried in oil, then covered with beaten eggs and baked until cooked through.

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