Recipe
Chorizo & Potato Omelette
A Spanish-style omelette layered with tender potatoes, smoky chorizo and softly set eggs, with crisp golden edges and a savoury centre that works for breakfast, lunch or a simple supper.
Ingredients
Method
15 mins prep20 mins cook35 mins total
Put the diced potatoes in a pan of boiling water and cook for 8–10 minutes, until just tender. Drain thoroughly.
Heat the olive oil in a non-stick frying pan over medium heat. Add the diced chorizo and cook for 2–3 minutes, until it releases its red oil.
Add the potatoes, season with salt and black pepper, and fry for 4–5 minutes, turning gently, until lightly golden.
Lower the heat. Pour in the beaten eggs and shake the pan gently so the egg runs around the potatoes and chorizo.
Cook for 8–10 minutes, until the edges are set and the centre is only just soft. Cover the pan for the final 1–2 minutes if needed.
Rest for 2 minutes, then loosen the edges and slide the omelette on to a plate. Cut into wedges and serve warm or at room temperature.
Notes
Keep the heat low once the eggs are added so the centre sets gently rather than turning rubbery. The omelette is also good at room temperature, making it useful for a packed lunch or picnic.
About this recipe
This Spanish-style omelette brings together tender potato, smoky chorizo and softly set egg in one satisfying pan. The chorizo seasons the oil as it cooks, giving the potatoes a warm paprika colour and a savoury depth without needing a complicated sauce.
Cook the potatoes until just tender before adding them to the chorizo, then keep the heat gentle as the eggs set. That slower finish gives the centre a soft, cohesive texture while the edges take on a little colour. Cut it into wedges for breakfast, lunch or a relaxed supper, served warm or at room temperature.
