spanishomlette(960x464)

SPANISH OMELETTE WITH CHORIZO, RED PEPPER & MANCHEGO

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 500g Nicola baby potatoes
  • 1 onion, preferably white
  • 150 ml extra virgin olive oil
  • 3 Tbsp chopped flat leaf parsley
  • 8 eggs
  • ⅓ red pepper sliced into strips
  • 100 g Chorizo Sarta, skin removed and sliced into rounds
  • Pinch of ground smoked paprika
  • Freshly ground salt and pepper
  • 50 g Manchego cheese, grated

Instructions

  • 1. Wash and peel the potatoes (leave skins on if you prefer) and cut them into thick slices. Chop the onion.
  • 2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened.
  • 3. Before removing from the heat add the red pepper. Put the potatoes, onions and red peppers in a colander to strain off the oil. Set the strained oil aside. Put the potatoes, onions and red peppers in a large bowl. Add the sliced chorizo to the mix in the bowl.
  • 4. Beat the eggs in a separate bowl, then gently stir into the potatoes with the parsley, a pinch of smoked paprika and plenty of salt and pepper.
  • 5. Heat a little of the strained oil in a 26cm pan. Tip the egg mixture into the pan and cook over a low to moderate heat, using a spatula to shape the omelette into a cushion.
  • 6. When the egg is almost set add the grated Manchego cheese, wait a few seconds and then invert the omelette on a plate and slide it back into the pan and cook for a few more minutes.
  • 7. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape.
  • 8. Slide on to a plate and cool for 10 minutes before serving.

Instructions

  • 1. Wash and peel the potatoes (leave skins on if you prefer) and cut them into thick slices. Chop the onion.
  • 2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened.
  • 3. Before removing from the heat add the red pepper. Put the potatoes, onions and red peppers in a colander to strain off the oil. Set the strained oil aside. Put the potatoes, onions and red peppers in a large bowl. Add the sliced chorizo to the mix in the bowl.
  • 4. Beat the eggs in a separate bowl, then gently stir into the potatoes with the parsley, a pinch of smoked paprika and plenty of salt and pepper.
  • 5. Heat a little of the strained oil in a 26cm pan. Tip the egg mixture into the pan and cook over a low to moderate heat, using a spatula to shape the omelette into a cushion.
  • 6. When the egg is almost set add the grated Manchego cheese, wait a few seconds and then invert the omelette on a plate and slide it back into the pan and cook for a few more minutes.
  • 7. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape.
  • 8. Slide on to a plate and cool for 10 minutes before serving.
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