Chorizo, potato & cheese omelette

Ingredients

• 1 small Potatoes
• 1 teaspoon Olive Oil
• 50g Chorizo
• 3 Egg
• Chopped Parsley
• 25g Cheddar Cheese

Instructions

1. Cook the potato in salted boiling water for 8–10 minutes until tender. Drain and leave to steam-dry for a few minutes.
2. Heat the olive oil in an omelette pan over medium heat. Add the sliced chorizo and cook for about 2 minutes until lightly coloured. Add the potato and cook for a further 5 minutes, turning gently, until the potato starts to crisp. Transfer the contents to a plate and wipe out the pan.
3. Lightly beat the eggs in a bowl until just combined. Return the pan to the heat and pour in the eggs. Cook until almost set, with the top still slightly soft.
4. Scatter the chorizo and potato over the omelette, then add the chopped parsley and grated cheese. Fold the omelette in half and cook for about 1 minute more, until the cheese has melted. Serve immediately.

instructions_source: editorial-classic