Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chorizo and potato omelette. It is one of my favorites food recipes. For mine, I will make it a little bit unique. 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. Potato and Chorizo Omelette with a Parsley Salad.
Chorizo and Potato Omelette is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Chorizo and Potato Omelette is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook 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:
- Get 70 g chorizo (approx)
- Get 6 large eggs
- Get to taste Salt
- Prepare to taste Ground black pepper
- Get 1 tsp dried parsley or 1 tbsp of fresh parsley
- Get 6 boiled baby new potatoes, sliced thinly
- Prepare 2 small red onions, peeled and sliced
- Prepare 1 tbsp rapeseed oil or olive oil
Perfect hot for dinner and eating cold for lunch. As the season goes on, you could substitute the Jersey Royals for Belle de. Chorizo and potatoes make the perfect omelets for breakfast or dinner. You can use whatever type of cheese for these omelets you prefer, some good choices are cheddar or Monterey jack.
Steps 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.
You can top these omelets with additional ingredients such as salsa and cilantro if desired. 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. Traditionally, the dish starts with potatoes fried in oil, then covered with beaten eggs and baked until cooked through. This thick Spanish omelette can be served straight from the pan.
So that is going to wrap this up with this exceptional food chorizo and potato omelette recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
