Chorizo and Potato Omelette
Chorizo and Potato Omelette

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, chorizo and potato omelette. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chorizo and Potato Omelette is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Chorizo and Potato Omelette is something which I have loved my entire life. They’re fine and they look wonderful.

Not sure what to do with the potatoes in your pantry? Take a lesson in Spanish-inspired potato recipes with Emeril's Potato and Chorizo Omelette, made with. 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.

To get started with this recipe, we have to prepare a few components. You can have chorizo and potato omelette using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chorizo and Potato Omelette:
  1. Make ready 70 g chorizo (approx)
  2. Get 6 large eggs
  3. Make ready to taste Salt
  4. Take to taste Ground black pepper
  5. Take 1 tsp dried parsley or 1 tbsp of fresh parsley
  6. Get 6 boiled baby new potatoes, sliced thinly
  7. Make ready 2 small red onions, peeled and sliced
  8. Take 1 tbsp rapeseed oil or olive oil

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. A beautiful open omelette made with potatoes, chorizo and spinach. Perfect hot for dinner and eating cold for lunch. As the season goes on, you could substitute the Jersey Royals for Belle de.

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.

Perfect hot for dinner and eating cold for lunch. As the season goes on, you could substitute the Jersey Royals for Belle de. This thick Spanish omelette can be served straight from the pan. Add the potato, onion and garlic. Stir together until coated in the oil.

So that is going to wrap it up with this exceptional food chorizo and potato omelette recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!