Chorizo, potato & cheese omelette
Hey there! Today I'm sharing with you a delicious recipe for a Chorizo, potato & cheese omelette that will blow your taste buds away! First, let's cook those potatoes until they're nice and tender. One time, I forgot about them on the stove and they ended up overcooked. Lesson learned: set a timer, folks! Now, here's a little tip for you: before adding the chorizo to the pan, make sure to slice it thinly. This way, it will cook evenly and release all its flavorful oils. Once everything is cooked and ready to go, pour in your beaten eggs and let them work their magic. My grandma used to say that the secret to a perfect omelette is patience - don't rush the process! And here's the best part - when you're about to dig in, don't forget to sprinkle some extra parsley on top for a pop of freshness. Trust me, it makes all the difference! So there you have it - a hearty and flavorful Chorizo, potato & cheese omelette that will make your brunch dreams come true. Enjoy!
Ingredients
Nutrition
Directions
- 1
step 1
- 2
Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.
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