One Pan Dinner: Spanish Omelette with Chorizo and Potato

This is great for brunch or dinner.

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. Another short cut would be to use left-over cooked potatoes rather than raw ones – that would cut down the cooking time too.

If you want to make a meat-free version then replace the chorizo with mushrooms and add a little paprika to flavour the egg mixture.

I think this is good as a dinner for 4 people, or a brunch for up to 6 people.

Ingredients – serves 4-6:

  • 1/2 tbsp olive oil
  • 3 small potatoes, finely diced
  • 1 chorizo sausage, sliced
  • 1 small red onion, thinly sliced
  • 1 medium red capsicum (bell pepper), sliced
  • 1 handful baby spinach leaves, chopped
  • 1 small handful fresh parsley leaves, roughly chopped
  • 8 eggs
  • 1/4 cup milk
  • freshly ground black pepper, to season
  • 1/2 cup grated cheese

Method:

  • Put the oil in a large oven-proof frying pan over a medium heat. Add the diced potatoes and chorizo and cook for 15 minutes or until the potatoes start to colour and become tender.
  • Add the sliced onion and red capsicum (bell pepper) and cook for 5 minutes.
  • Once the potatoes are cooked to your liking, add the chopped spinach and parsley then toss through the potatoes.
  • Put the eggs, milk and a little black pepper into a large jug and whisk to combine.
  • Add the egg mixture to the pan with the potatoes etc. Cook for about 8 minutes until the eggs are set around the edges.
  • Meanwhile, pre-heat your grill (broiler).
  • Scatter the grated cheese over the top of your omelette then carefully put the pan under the grill (broiler). Cook until the eggs are set and the cheese is golden and bubbling – about 5 minutes.
  • Remove the pan from the grill and set aside for a couple of minutes before turning out onto a large plate.
  • Cut the omelette into wedges and serve.
  • Enjoy!

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2 Responses to One Pan Dinner: Spanish Omelette with Chorizo and Potato

  1. Lulu Baby says:

    Made this tonight and we all agree that it was the best dinner omelette recipe that WE EVER HAD. Made 11 eggs which it was fine for 4 and also came out perfect in a cast iron pan. This recipe is great for a Sunday brunch, dinner, and maybe camping though not sure how to brown the top … Maybe using a lid while cooking the eggs? It would work with bacon too if no Chorizo available. Thank you for posting this.

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