Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chorizo and potato omelette. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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 instead of on the hob, so it puffs up like a soufflé. It has all the things I love in it - potatoes.
Chorizo and Potato Omelette is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Chorizo and Potato Omelette is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have chorizo and potato omelette using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chorizo and Potato Omelette:
- Prepare 70 g chorizo (approx)
- Take 6 large eggs
- Take to taste Salt
- Take to taste Ground black pepper
- Prepare 1 tsp dried parsley or 1 tbsp of fresh parsley
- Make ready 6 boiled baby new potatoes, sliced thinly
- Make ready 2 small red onions, peeled and sliced
- Make ready 1 tbsp rapeseed oil or olive oil
A traditional Spanish dish, tortilla is a thick omelet composed of potato, onions, and egg. Our version also features spicy chorizo sausage and sautéed red peppers. Remove from the heat, add the eggs and stir until evenly mixed. A thick slice of Spanish omelette, packed with chorizo, peas and potatoes, can be enjoyed hot or cold.
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.
Keep a few slices handy in the fridge for lunches or a speedy midweek tea. Add the chorizo to the same pan and cook it briefly. Pour the eggs on top of the onions and chorizo and gently stir. Let the bottom of the omelet set, then gently lift the edges to allow liquid eggs to go to the bottom and cook faster. Chorizo and Potato Omelet; Chorizo and Potato Omelet.
So that is going to wrap it up with this exceptional food chorizo and potato omelette recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
