SpanishMain course
Chorizo, potato & cheese omelette
This omelette brings together crispy potatoes, spicy chorizo, and sharp cheddar, all folded into tender eggs. It's a quick meal, coming together in about 15 minutes, and serves four. The key is getting the potatoes and chorizo nicely browned before adding them to the almost-set eggs, letting the cheese melt right into everything.
Method
3 steps · 15 min total
- 01
Boil the Potatoes
Cook the potato in boiling water for 8-10 minutes, until they're tender when pierced with a fork. Drain them well and let them steam-dry in the colander for a few minutes; this helps them crisp up later. - 02
Brown Chorizo and Potatoes
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.
