Chorizo, potato & cheese omelette Recipe

Heat the olive oil in an omelette pan over medium-high heat. Add the chorizo and cook for about 2 minutes, until it starts to render its fat and crisp up around the edges.

Stir in the boiled potatoes and continue to cook for another 5 minutes, or until the potatoes are lightly browned and starting to crisp. Spoon the chorizo and potato mixture out of the pan and set aside, then give the pan a quick wipe clean.

Whisk the eggs in a small bowl. Return the pan to medium heat and pour in the whisked eggs. As the omelette sets around the edges but is still a little runny in the center, scatter the cooked chorizo and potato mixture over one half, along with the fresh parsley and grated cheddar cheese.

Fold the other half of the omelette over the toppings. Cook for about 1 minute more, or until the cheese is gooey and melted.