Chorizo and Potato Omelette
Chorizo and Potato Omelette

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chorizo and potato omelette. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Find Spanish Sausages Including Chorizo, Morcilla, Butifarra, & More At Tienda.com! When almost cooked, scatter with the chorizo and potato, parsley and cheese. 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.

Chorizo and Potato Omelette is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Chorizo and Potato Omelette is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have 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:
  1. Get 70 g chorizo (approx)
  2. Prepare 6 large eggs
  3. Take to taste Salt
  4. Make ready to taste Ground black pepper
  5. Take 1 tsp dried parsley or 1 tbsp of fresh parsley
  6. Take 6 boiled baby new potatoes, sliced thinly
  7. Get 2 small red onions, peeled and sliced
  8. Get 1 tbsp rapeseed oil or olive oil

Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing its lovely orange oil. Pour the beaten eggs on top and immediately spread everything out evenly. Place the whole pan in the preheated oven (or under a hot grill) until the omelette is golden brown on top and just cooked through in the middle.

Steps to make Chorizo and Potato Omelette:
  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.

Pour the beaten eggs on top and immediately spread everything out evenly. Place the whole pan in the preheated oven (or under a hot grill) until the omelette is golden brown on top and just cooked through in the middle. When the butter is hot add half of the egg. Sprinkle half of the chorizo, pepper, and onion over the egg. Potato & Green Chile Omelet Made with green chiles and pico de gallo, this Mexican-style omelet gets festive style points.

So that is going to wrap it up for this special food chorizo and potato omelette recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!