Chorizo Spanish Omelette
By OcadoLife
Published on 17 May 2024
Madrid-born chef and cookbook author Omar Allibhoy switches up a classic favourite in this
Chorizo Spanish Omelette. “I love the smoky spin that the chorizo brings to this dish.
Roasting the potatoes rather than frying them uses less oil than in the traditional tortilla
española recipe, too.” Enjoy with Omar’s crunchy Lettuce and Walnut Salad on
the side.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 500g new potatoes, scrubbed and thinly sliced
- 1 onion, thinly sliced
- 100g cooking chorizo, chopped
- 70ml extra-virgin olive oil, plus 1½ tbsp for frying
- 6 large eggs
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the potatoes, onion and chorizo in a roasting tin. Toss through the 70ml oil; spread out in one layer. Roast for 35 mins, until softened and golden, stirring halfway. Remove; leave to cool a bit.Step 2
Beat the eggs in a large mixing bowl; season with salt. Stir in the potato mixture and soak for 30 mins.Step 3
Place a 24 cm frying pan over a medium heat with 1 tbsp oil; swirl to coat. Scrape in the egg mixture using a spatula and spread it out evenly, levelling the surface. Lower the heat; cook for 2 mins, then run the spatula around the edge to stop it sticking.Step 4
Invert the omelette onto a plate. Add the remaining oil to the pan and slide the omelette back in to cook the underside for 2 mins for a runny middle or 5-6 mins for firmer results. Cover and chill leftovers for 3 days.