Spanish Omelette

This dish takes it’s inspiration from the Tortilla Espanola which is a traditional and signature dish of Spanish cuisine.

An egg & potato omelette filled with chorizo, capsicum, cherry tomatoes and cheese for a substantial meal, particularly at breakfast time. The ingredients are pan fried before mixing with egg and baked to a lovely golden finish.

This is such a versatile dish as the omelette may be eaten hot, at room temperature, or cold. Equally it is a great meal for breakfast, lunch or dinner.

The key tip with this dish is to ensure the potatoes have been steamed to a tender result before baking. If they are still firm then they will not soften up while baking and be too firm for serving.

This is a dish that is not a quick pull together at breakfast time. It does take a little preparation and cooking time. The result, however, is a lovely hearty meal that will pay off all the effort invested.

Print Recipe

Spanish Omelette

Prep Time

20 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 450 g potatoes use washed white potatoes or other baking potato
• 1 Chorizo roughly chopped
• 1 Red Onion sliced
• 1 Red Capsicum diced
• 2 cloves Garlic crushed
• 250 g Cherry Tomatoes halved
• 8 large Eggs
• 1/3 cup Manchego Cheese grated. If this cheese is unavailable you could try pecorino or mozarella
• 1/4 cup Parsley chopped
• 1 Lemon zest from lemon only
• 1 tbsp Olive Oil
• 20 g Butter

Prep Time 20 minutes Cook Time 25 minutes Servings people Ingredients 450 g potatoes use washed white potatoes or other baking potato 1 Chorizo roughly chopped 1 Red Onion sliced 1 Red Capsicum diced 2 cloves Garlic crushed 250 g Cherry Tomatoes halved 8 large Eggs 1/3 cup Manchego Cheese grated. If this cheese is unavailable you could try pecorino or mozarella 1/4 cup Parsley chopped 1 Lemon zest from lemon only 1 tbsp Olive Oil 20 g Butter

Instructions

1. Add whole potatoes to a steamer over boiling water.
2. Steam for about 15 minutes or until just tender. Be sure to check the potato with a skewer to ensure it is tender and not still firm. Steam longer if the potatoes are still firm.
3. Remove potatoes from steamer and allow to cool then thickly slice.
4. Pre-heat a fan forced oven to 180°C (350°F).
5. Add olive oil to a small (approx 25cm) oven proof frying pan over medium high heat.
6. Add chorizo and cook for a few minutes until golden. Remove from pan and set aside in a medium bowl.
7. Add onion, capsicum and garlic to pan and cook for about 5 minutes or so.
8. Add cherry tomato and cook a further 2 minutes.
9. Remove pan from heat and transfer all contents from pan to the bowl with the chorizo.
10. In a separate large bowl, add eggs and whisk.
11. Add cheese, parsley & lemon zest. Stir to mix through.
12. Add sliced potato & chorizo mixture to the bowl and stir to mix through and coat with egg.
13. Pour the combined mixture back into the frying pan and evenly spread the contents.
14. Place in oven and bake for 20 minutes or so until set and browned.
15. Remove from oven, loosen the edge with a spatula and let set for a few minutes.
16. Garnish with parsley and serve.