How To Make a Chorizo Breakfast Omelette
This traditional Spanish omelette (also called a tortilla) only has a few ingredients, but don’t be fooled into thinking that means it’s plain – the onions and potatoes are cooked low and slow in a confit-style, and end up being meltingly soft and tender. You can serve this omelette hot or at room temperature, and leftovers make a great addition to your lunchbox.
Ingredients
- ½ cup The Good Oil Extra Virgin Sunflower Oil
- 5 medium Agria potatoes
- 6 eggs
- 200gm chorizo sausage, finely diced
- 2 onions, finely sliced
- A handful of fresh parsley and chives, roughly chopped
- 50gm parmesan cheese, grated
- Salt and pepper to taste
- Start by peeling the potatoes, then pop them in the microwave for 3-4 minutes or until they are just starting to soften on the outside. Leave them to cool, and then slice finely (0.5cm slices are perfect).
- In a large frying pan, heat the oil and cook the onions for 5 minutes over a low heat. Add the chorizo and cook until it smells fragrant. Carefully add the potato slices, then fold through gently to coat the slices in oil. Continue to cook over a low heat, stirring gently, trying not to break the potato slices. When some of the potato slices are starting to colour around the edges (10-15 minutes) remove the pan from the heat.
- Heat oven to 190c and brush a round ovenproof dish with oil. Crack the eggs into a large bowl, add most of the herbs, and a good pinch of salt and grind of pepper.
- With a slotted spoon to remove the onion and potato mixture from the oil – allowing as much to drain off as possible – and add to the egg mixture. Fold the mix through the egg then transfer to the prepared dish, pressing down lightly with the back of a spoon. Bake for 30 minutes, or until the top is golden brown.
- Remove from the oven, garnish with the reserved herbs and the parmesan cheese. Cut into generous wedges and serve.
- Note: If you’re making this for breakfast, you can prepare the onion and potato mix the day before and have it in the fridge ready to go the next morning – the omelette might need a few minutes of extra cooking time if the potatoes are cold.
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