Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chorizo and potato omelette. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chorizo and Potato Omelette is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Chorizo and Potato Omelette is something which I’ve loved my whole life.
Potato and chorizo omelette with a kinda parsley salad. Finished in the oven for a lovely puffed-up texture. This omelette is a cross between a Spanish tortilla and an Italian frittata.
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 it.
The ingredients needed to make Chorizo and Potato Omelette:
- Take 70 g chorizo (approx)
- Prepare 6 large eggs
- Get to taste Salt
- Take to taste Ground black pepper
- Prepare 1 tsp dried parsley or 1 tbsp of fresh parsley
- Prepare 6 boiled baby new potatoes, sliced thinly
- Get 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, instead of on the. 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. 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. Our version, true to its Spanish roots, includes potatoes, thick chunks of spicy chorizo and the salty tang of large green olives.
So that is going to wrap it up for this special food chorizo and potato omelette recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
