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Fast Guide to Homemade Perfect Chorizo and Potato Omelette

Wishing to dine Chorizo and Potato Omelette a best restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with useful ways on cooking a Chorizo and Potato Omelette like a famous chef made.

Chorizo and Potato Omelette

We hope you got insight from reading it, now let's go back to chorizo and potato omelette recipe. You can have chorizo and potato omelette using 8 ingredients and 9 steps. Here is how you do that.

To cook an unforgettable Chorizo and Potato Omelette, below are the components needed:

  1. You need 70 g of chorizo (approx).
  2. Use 6 of large eggs.
  3. You need to taste of Salt.
  4. Prepare to taste of Ground black pepper.
  5. Get 1 tsp of dried parsley or 1 tbsp of fresh parsley.
  6. Get 6 of boiled baby new potatoes, sliced thinly.
  7. Take 2 of small red onions, peeled and sliced.
  8. Get 1 tbsp of rapeseed oil or olive oil.

After readying the materials, now you are good to cook your 5-star Chorizo and Potato Omelette by following the instructions below:

  1. 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..
  2. Then add the onions and fry for another 4-5 minutes or until soft..
  3. 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..
  4. 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..
  5. Then add the sliced potatoes and spread as best as you can in a single layer..
  6. Turn the oven grill on..
  7. 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..
  8. Leave the oven door cracked open with the handle pointing out and keep an eye on the omelette..
  9. 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..

This thick Spanish omelette can be served straight from the pan. Add the potato, onion and garlic. Stir together until coated in the oil. Our version, true to its Spanish roots, includes potatoes, thick chunks of spicy chorizo and the salty tang of large green olives. If you have any red peppers around, or tomatoes, throw them in for extra colour.

Recipe : Chorizo and Potato Omelette

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