Spanish Omelette With Crispy Chorizo
Spanish Omelette With Crispy Chorizo

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, spanish omelette with crispy chorizo. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Spanish Omelette With Crispy Chorizo is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Spanish Omelette With Crispy Chorizo is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook spanish omelette with crispy chorizo using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Spanish Omelette With Crispy Chorizo:
  1. Prepare 400 g peeled potatoes, sliced thinly into circles,
  2. Get 1/2 white onion, sliced finely,
  3. Make ready 3 eggs, beaten,
  4. Get 2 cloves garlic, sliced finely,
  5. Make ready 1 tsp dried parsley,
  6. Make ready 1.5-2 tbsp good quality extra virgin olive oil,
  7. Take Sea salt and cracked black pepper to season
  8. Get Some spray oil such as Frylight
  9. Take To garnish:
  10. Prepare 25 g finely chopped chorizo,
  11. Make ready leaves Fresh parsley
Steps to make Spanish Omelette With Crispy Chorizo:
  1. Heat a small frying pan up over a medium heat. Add in a decent drizzle of olive oil. One it's hot add in the chopped onions and gently fry until they soften in the oil and become translucent.
  2. Lay in the slices of potatoes and continue to fry on a low heat. Move the slices around the frying pan occasionally, making sure all slices remain seperated and are completely coated with the olive oil and the onions are evenly distributed around the pan. Fry on a low heat, moving the potato occasionally for 20-25 minutes until they begin to soften.
  3. Add the chopped garlic to the pan. Move the potatoes gently around until the garlic is scattered throughout the pan and evenly as possible between the layers of potato.
  4. Take the beaten eggs and stir in some cracked black pepper and a good pinch of sea salt. Add the dried parsley. Beat together until combined. Arrange the sliced potatoes around the frying pan so they are as neat as possible, then pour in the egg mixture all over the top. You may need to rotate the pan around to get the egg into all the sides.
  5. Continue to cook on a low heat for around 8-10 mins until the eggs are almost set on top then carefully take either a chopping board or plate and place it over the top of the frying pan then flip it over 180 degrees. At this point scrape out any residue from the bottom of the frying pan, and spray in some oil, so ensure the omelette doesn't stick, then carefully slide the omelette back into the frying pan wet side down to cook the other side.
  6. Cook gently for another 8-10 minutes until it's cooked through and golden on both sides and the potatoes are beautifully tender. Carefully flip the omelette out of the frying pan and set aside to cool a little and set.
  7. Turn the heat up a little and add the chopped chorizo to the frying pan. Cook until the orange oil is released from the chorizo and it's just becoming crisp on the edges then remove from the heat. Scatter the chorizo nuggets over the top of the Spanish omelette and garnish with a few fresh parsley leaves. Enjoy! :)

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