Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, chorizo and potato omelette. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Chorizo and Potato Omelette is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chorizo and Potato Omelette is something that I’ve loved my whole life.
Potato and Chorizo Omelette. try this amazing yet easy Omelette for a meal or a snack it's so tasty and full of flavor. Please don't forget to Subscribe for. Potato and Chorizo Omelette with a Parsley Salad.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chorizo and potato omelette using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chorizo and Potato Omelette:
- Get 70 g chorizo (approx)
- Make ready 6 large eggs
- Make ready to taste Salt
- Prepare to taste Ground black pepper
- Get 1 tsp dried parsley or 1 tbsp of fresh parsley
- Prepare 6 boiled baby new potatoes, sliced thinly
- Make ready 2 small red onions, peeled and sliced
- Get 1 tbsp rapeseed oil or olive oil
This omelette is a cross between a Spanish tortilla and an Italian frittata. It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven. This is a quick omelette that is very tasty, thanks to the chorizo, which is full of flavour and is just a little bit spicy. A beautiful open omelette made with potatoes, chorizo and spinach.
Instructions to make Chorizo and Potato Omelette:
- 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.
- Then add the onions and fry for another 4-5 minutes or until soft.
- 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.
- 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.
- Then add the sliced potatoes and spread as best as you can in a single layer.
- Turn the oven grill on.
- 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.
- Leave the oven door cracked open with the handle pointing out and keep an eye on the omelette.
- 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.
Perfect hot for dinner and eating cold for lunch. As the season goes on, you could substitute the Jersey Royals for Belle de. Return the chorizo to the pan with the potato, then pour in the eggs. Slide the omelette onto a board or flat serving plate, scatter. Spanish Omelet With Potatoes and Chorizo.
So that is going to wrap this up with this exceptional food chorizo and potato omelette recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
