Chorizo Breakfast Omelette

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.