Chorizo, Potato and Cheese Omelette
Potatoes, chorizo and melting cheddar set in a golden omelette — Spain's any-hour answer.
- Total
- 35 min
- Serves
- 4
The Spanish omelette goes full breakfast-for-dinner: golden fried potatoes and chorizo folded into beaten eggs with parsley, the top scattered with cheddar that melts into the set. Cut into wedges hot or cold, it works at the table, the picnic and the fridge-raid hour with equal authority.
Ingredients
- 1 small Potatoes
- 1 teaspoon Olive Oil
- 50g Chorizo
- 3 Egg
- Chopped Parsley
- 25g Cheddar Cheese
Instructions
- Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry.
- Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out and wipe the pan.
- Cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese.
- Fold the omelette in the pan and cook for 1 min more to melt the cheese.
Nutrition (per serving)
- Calories
- 350
- Protein
- 20 g
- Fat
- 22 g
- Carbs
- 25 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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