How to Make Perfect Chorizo and Potato Omelette

Chorizo and Potato Omelette. Not sure what to do with the potatoes in your pantry? Take a lesson in Spanish-inspired potato recipes with Emeril's Potato and Chorizo Omelette, made with. Return the chorizo to the pan with the potato, then pour in the eggs.

Perfect hot for dinner and eating cold for lunch. Many countries have their own version of an open omelette. Traditionally it wouldn't be new season potatoes used in this dish - it would be bigger main crop potatoes - but I wanted to. Chorizo and Potato Omelette highly diverse and own ideal taste that unique. Few types of Chorizo and Potato Omelette recipes are also adequate easy to process and dont take long. Though not everybody likes Chorizo and Potato Omelette food, now few people are get attached and like the sundry Chorizo and Potato Omelette foods available. This could be visible from the number of restaurants that provide Chorizo and Potato Omelette as one of the dish. You can have Chorizo and Potato Omelette using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chorizo and Potato Omelette

1. Prepare 70 g of chorizo (approx).
2. It's 6 of large eggs.
3. You need to taste of Salt.
4. It's to taste of Ground black pepper.
5. Prepare 1 tsp of dried parsley or 1 tbsp of fresh parsley.
6. You need 6 of boiled baby new potatoes, sliced thinly.
7. Prepare 2 of small red onions, peeled and sliced.
8. Prepare 1 tbsp of rapeseed oil or olive oil.

Try this one pan chorizo and potato omelette. This is a great quick and easy meal. This is a quick omelette that is very tasty, thanks to the chorizo, which is full of flavour and is just a little bit spicy. While I like to serve this with a well-dressed salad, my husband prefers it to be served with grilled.

Chorizo and Potato Omelette instructions

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..

Finely chop potatoes; place in microwaveable bowl. Add enough water to cover potatoes; cover with waxed paper. This thick Spanish omelette can be served straight from the pan. Add the potato, onion and garlic. Stir together until coated in the oil, then cover the pan.

Obtain ingredients for production Chorizo and Potato Omelette recipes is also not difficult. You can easily get the main ingredients at the nearest supermarket and indeed on the market. There are ample types of Chorizo and Potato Omelette that are simple and fast to process into delicious serving. You can always praxis this Chorizo and Potato Omelette recipe at home, and can serve it to your children and extended family. If you wish to cook different foods on our website, we prepare various types of food recipes which are of course very delicious and enjoyable to enjoy, please try their.