Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chorizo and potato omelette. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Traditionally, the dish starts with potatoes fried in oil, then covered with beaten eggs and baked until cooked through. Our take adds Spanish chorizo, a cured sausage with a bit of a bite, fresh parsley, and shredded Manchego cheese, for a filling and omelet that boasts a slew of flavors in every forkful. This omelette is a cross between a Spanish tortilla and an Italian frittata.

Chorizo and Potato Omelette is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Chorizo and Potato Omelette is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have chorizo and potato omelette using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chorizo and Potato Omelette:

1. Prepare chorizo (approx)
2. Prepare large eggs
3. Prepare Salt
4. Get Ground black pepper
5. Make ready dried parsley or 1 tbsp of fresh parsley
6. Get boiled baby new potatoes, sliced thinly
7. Get small red onions, peeled and sliced
8. Take rapeseed oil or olive oil

Boil or steam potatoes until tender. Fry the chorizo on medium high until golden. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing its lovely orange oil.

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.

Pour the beaten eggs on top and immediately spread everything out evenly. Place the whole pan in the preheated oven (or under a hot grill) until the omelette is golden brown on top and just cooked through in the middle. The addition of chorizo and potatoes turn a simple omelette into a full scale meal. I must admit that there is a little bit of preparation (i.e. chopping) required, and this does take a little while to cook, but it is worth it. You could actually do some of the prep work in advance by chopping all the vegetables the night before.

So that’s going to wrap it up for this special food chorizo and potato omelette recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!