Chorizo, potato & cheese omelette

Name: Chorizo, potato & cheese omelette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 1 small Potatoes; 1 teaspoon Olive Oil; 50g Chorizo; 3 Egg; Chopped Parsley; 25g Cheddar Cheese

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Serves 3 263 kcal per serving Prep 20 min Cook 30 min

Ingredients

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

Instructions

Cook the potato in salted boiling water for 8–10 minutes until tender. Drain and leave to steam-dry for a few minutes.
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.
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.
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.

Tips

Par-boil or steam the potato cubes until tender before adding them to the omelette pan so they aren’t crunchy.
Use a non-stick pan and cook over medium-low heat to ensure the eggs set without burning the bottom.
Allow the omelette to rest for 2 minutes in the pan before sliding it onto a plate; this helps it firm up for easier serving.

Variations

Spanish Tortilla Style: Use more eggs and cook it slowly into a thick, cake-like wedge that can be served cold.
Bell Pepper: Add diced red and green bell peppers for extra color and a mild sweetness.