Spanish Omelette
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Spanish Omelette
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| Servings | Prep Time |
| 6people | 20minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 450g potatoesuse washed white potatoes or other baking potato
- 1 Chorizoroughly chopped
- 1 Red Onionsliced
- 1 Red Capsicumdiced
- 2cloves Garliccrushed
- 250g Cherry Tomatoeshalved
- 8large Eggs
- 1/3cup Manchego Cheesegrated. If this cheese is unavailable you could try pecorino or mozarella
- 1/4cup Parsleychopped
- 1 Lemonzest from lemon only
- 1tbsp Olive Oil
- 20g Butter
Instructions
- Add whole potatoes to a steamer over boiling water.
- 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.
- Remove potatoes from steamer and allow to cool then thickly slice.
- Pre-heat a fan forced oven to 180°C (350°F).
- Add olive oil to a small (approx 25cm) oven proof frying pan over medium high heat.
- Add chorizo and cook for a few minutes until golden. Remove from pan and set aside in a medium bowl.
- Add onion, capsicum and garlic to pan and cook for about 5 minutes or so.
- Add cherry tomato and cook a further 2 minutes.
- Remove pan from heat and transfer all contents from pan to the bowl with the chorizo.
- In a separate large bowl, add eggs and whisk.
- Add cheese, parsley & lemon zest. Stir to mix through.
- Add sliced potato & chorizo mixture to the bowl and stir to mix through and coat with egg.
- Pour the combined mixture back into the frying pan and evenly spread the contents.
- Place in oven and bake for 20 minutes or so until set and browned.
- Remove from oven, loosen the edge with a spatula and let set for a few minutes.
- Garnish with parsley and serve.