Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chorizo and potato omelette. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chorizo and Potato Omelette is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Chorizo and Potato Omelette is something which I have loved my entire life.

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.

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

The ingredients needed to make Chorizo and Potato Omelette:

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

This website may earn commissions from purchases made through links in this post. This is a quick omelette that is very tasty, thanks to the chorizo, which is full of flavour and is just a little bit spicy. Chorizo and potatoes make the perfect omelets for breakfast or dinner. You can use whatever type of cheese for these omelets you prefer, some good choices are cheddar or Monterey jack.

Instructions 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.

Chorizo and potatoes make the perfect omelets for breakfast or dinner. You can use whatever type of cheese for these omelets you prefer, some good choices are cheddar or Monterey jack. You can top these omelets with additional ingredients such as salsa and cilantro if desired. The potatoes take way too long to cook, which leaves the chorizo rubbery. The potatoes get wonderfully tender and saturated with the broth, and the chorizo really shines.

So that’s going to wrap it up for this special food chorizo and potato omelette recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!