Step-by-Step Guide to Make Award-winning Chorizo and Potato Omelette

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chorizo and potato omelette. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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. A beautiful open omelette made with potatoes, chorizo and spinach. Perfect hot for dinner and eating cold for lunch.

Chorizo and Potato Omelette is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Chorizo and Potato Omelette is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook chorizo and potato omelette using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chorizo and Potato Omelette:

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

Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. This website may earn commissions from purchases made through links in this post.

Steps to make Chorizo and Potato Omelette:

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.

After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. This website may earn commissions from purchases made through links in this post. 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.

So that’s going to wrap it up with this exceptional food chorizo and potato omelette recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!