Chorizo and Potato Omelette. Potato and Chorizo Omelette. try this amazing yet easy Omelette for a meal or a snack it's so tasty and full of flavor. Please don't forget to Subscribe for. Potato and chorizo omelette with a kinda parsley salad.

It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven. Boil or steam potatoes until tender. Return the chorizo to the pan with the potato, then pour in the eggs. 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

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

Slide the omelette onto a board or flat serving plate, scatter. Finely chop potatoes; place in microwaveable bowl. Add enough water to cover potatoes; cover with waxed paper. Sprinkle potatoes lightly with salt and pepper.

Chorizo and Potato Omelette instructions

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..
Then add the onions and fry for another 4-5 minutes or until soft..
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..
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..
Then add the sliced potatoes and spread as best as you can in a single layer..
Turn the oven grill on..
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..
Leave the oven door cracked open with the handle pointing out and keep an eye on the omelette..
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..

Cook until golden brown and crisp. As other reviewers have mentioned they do not use tomatoes or green onions with a potato omelet in Spain! Also we lived in Southern Andalucia which might be different but we always cubed our potatoes and fried them. Spanish Omelet With Potatoes and Chorizo. Traditionally, the dish starts with potatoes fried in oil, then covered with beaten eggs and baked until cooked through.