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Chorizo, potato & cheese omelette

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Ingredients

  • 1 small potato , cut into 2cm dice
  • 1 tsp olive oil
  • 50g chorizo , chopped
  • 2-3 eggs
  • chopped parsley
  • 25g grated cheddar

Method

  • STEP 1

    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.

Recipe from Good Food magazine, April 2012

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