This Spanish Omelette is great to keep in the fridge for a healthy snack, or you can pair it with a Greek Salad for a delicious family meal. This dish is very popular is Spanish tapas restaurants (in the UK) and is fantastic hot or cold.
You will need:
3 large white potatoes, peeled, halved and sliced into pieces about twice as thick as a pound coin
250g of diced of sliced chorizo
1 large white onion, sliced or chopped (up to you)
1 red pepper, de-seeded and sliced
1 small bunch of parsley, finely chopped
Methods vary greatly for this dish. I was once shown how to cook it properly by a chef in Spain, but this is my take and it’s a bit quicker too.
Preheat your oven to 200 degrees.
Heat a large ovenproof frying pan or skillet, and pour in a large glug of olive oil. Add your potatoes first and cook for around 9 minutes before adding your chorizo, onions, peppers and parsley. Cook for a further 7 minutes or until everything starts to brown and soften.
Crack your eggs into a large bowl and beat with a whisk or fork until everything is yellow.
Remove the pan from the heat. Pour your egg mixture over the potatoes and chorizo etc, along with the a dash of salt and pepper to season. Take care to distribute everything around the pan evenly.
Transfer the pan to the oven, and bake until brown on top (usually around 15 minutes) . Insert a knife into the top of the omelette and if it comes out clean, its done.
Serve hot or cold with a nice fresh salad, or some bread and butter.