Easiest Way to Make Ultimate Chorizo and Potato Omelette

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Before you jump to Chorizo and Potato Omelette recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.

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There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Determining to live a healthy lifestyle can be as simple as you want it to be.

We hope you got insight from reading it, now let's go back to chorizo and potato omelette recipe. To make chorizo and potato omelette you need 8 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Chorizo and Potato Omelette:

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

Instructions 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..

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.

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