Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chorizo and potato omelette. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Chorizo and Potato Omelette is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Chorizo and Potato Omelette is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook chorizo and potato omelette using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chorizo and Potato Omelette:
- Take 70 g chorizo (approx)
- Take 6 large eggs
- Prepare to taste Salt
- Prepare 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
- Make ready 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.
Steps 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’s going to wrap it up with this exceptional food chorizo and potato omelette recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
