Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chorizo and potato omelette. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Potato and Chorizo Omelette. try this amazing yet easy Omelette for a meal or a snack it's so tasty and full of flavor. Please don't forget to Subscribe for. Boil or steam potatoes until tender.
Chorizo and Potato Omelette is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Chorizo and Potato Omelette is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have chorizo and potato omelette using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chorizo and Potato Omelette:
- Get 70 g chorizo (approx)
- Get 6 large eggs
- Take to taste Salt
- Get to taste Ground black pepper
- Prepare 1 tsp dried parsley or 1 tbsp of fresh parsley
- Get 6 boiled baby new potatoes, sliced thinly
- Get 2 small red onions, peeled and sliced
- Prepare 1 tbsp rapeseed oil or olive oil
Return the chorizo to the pan with the potato, then pour in the eggs. Slide the omelette onto a board or flat serving plate, scatter. A beautiful open omelette made with potatoes, chorizo and spinach. Perfect hot for dinner and eating cold for lunch.
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.
As the season goes on, you could substitute the Jersey Royals for Belle de. Spanish Omelet With Potatoes and Chorizo. Traditionally, the dish starts with potatoes fried in oil, then covered with beaten eggs and baked until cooked through. In a large frying pan or skillet, heat olive oil over medium-high heat. Omelettes are a great easy idea for breakfast, brunch, lunch and dinner recipes.
So that’s going to wrap this up with this special food chorizo and potato omelette recipe. Thank you very much for reading. I am confident that 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 family, colleague and friends. Thank you for reading. Go on get cooking!
