Spanish Omelette With Chorizo Salsa

This dish has many of the ingredients of the traditional Spanish Tortilla and certainly takes its inspiration from this wonderful offering.

This omelette starts with a cooked potato base before adding egg to mix and cook through.  It is then placed under the grill to create a lovely golden finish.  Topped with a salsa of chorizo, capsicum, tomato & herbs and you have a wonderful meal that is great for breakfast, lunch or dinner.

This Spanish omelette is a great meal when served with your favourite green salad for a light lunch or even your favourite vegetables for dinner.  Equally it provides a substantial breakfast to start your day with perhaps some sourdough toast.

Print Recipe

Spanish Omelette With Chorizo Salsa

Prep Time

15 minutes

Cook Time

35 minutes

Servings

people

Ingredients

• 700 g potatoes I use desiree - thinly sliced to approx 5mm thick
• 2/3 cup Olive Oil
• 2 Brown Onions diced
• Salt to season
• 10 Eggs whisked

Chorizo Salsa

• 1 Chorizo Sausage Mild or spicy to your preference - chopped into small pieces
• 250 g Cherry Tomatoes
• 1/2 Red Capsicum diced
• 1/2 cup Coriander Leaves chopped
• 1 tsp Ground Oregano

Prep Time 15 minutes Cook Time 35 minutes Servings people Ingredients 700 g potatoes I use desiree - thinly sliced to approx 5mm thick 2/3 cup Olive Oil 2 Brown Onions diced Salt to season 10 Eggs whisked Chorizo Salsa 1 Chorizo Sausage Mild or spicy to your preference - chopped into small pieces 250 g Cherry Tomatoes 1/2 Red Capsicum diced 1/2 cup Coriander Leaves chopped 1 tsp Ground Oregano

Instructions

1. Heat olive oil in a large frying pan over medium high heat and add potato slices. Season with salt and cook until lightly browned on each side. Remove from pan with slotted spoon and set aside. Cook in batches, adding extra olive oil as required.
2. Add onion to pan and cook for about 5 minutes or until tender.
3. Return potato slices to the pan, fanning them out across the pan.
4. Pour in the egg and reduce heat to low. Cook for about 8-10 minutes until the egg is almost cooked. Note: move the egg at the side, with a lifter, every so often to allow the egg to spread and cook evenly.
5. When the egg is almost cooked put the pan under a hot grill for a few minutes until the top is golden. Note: watch this step closely as it is easy to over cook the top and burn.
6. Remove from grill and top with chorizo salsa (per instructions below) for serving.

Chorizo Salsa

1. At the same time, in a separate frying pan, add the chorizo and cook until browned and starting to be crisp. Remove from pan, and allow to cool for a couple of minutes.
2. In a bowl add chorizo, tomato, capsicum, coriander and oregano, Season to taste and stir to fully combine.
3. Spoon onto omelette for serving,