Spanish Omelette With Chorizo Salsa
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Spanish Omelette With Chorizo Salsa
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 35minutes |
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Ingredients
- 700g potatoesI use desiree – thinly sliced to approx 5mm thick
- 2/3cup Olive Oil
- 2 Brown Onionsdiced
- Saltto season
- 10 Eggswhisked
Chorizo Salsa
- 1 Chorizo SausageMild or spicy to your preference – chopped into small pieces
- 250g Cherry Tomatoes
- 1/2 Red Capsicumdiced
- 1/2cup Coriander Leaveschopped
- 1tsp Ground Oregano
Instructions
- 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.
- Add onion to pan and cook for about 5 minutes or until tender.
- Return potato slices to the pan, fanning them out across the pan.
- 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.
- 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.
- Remove from grill and top with chorizo salsa (per instructions below) for serving.
Chorizo Salsa
- 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.
- In a bowl add chorizo, tomato, capsicum, coriander and oregano, Season to taste and stir to fully combine.
- Spoon onto omelette for serving,