A hearty Spanish-style omelette — fluffy eggs folded around crisp chorizo, golden potato, parsley and melting cheddar. A quick, satisfying meal for one.
- 1 small Potatoes
- 1 teaspoon Olive Oil
- 50g Chorizo
- 3 Egg
- Chopped Parsley
- 25g Cheddar Cheese
Tags:
CheesyVideo
Preparation
- Cook the potato in boiling water for 8–10 minutes until tender, then drain and steam-dry. Heat the oil in an omelette pan, add the chorizo, and cook for 2 minutes. Add the potato and cook for a further 5 minutes until it starts to crisp, then spoon out and wipe the pan.
- Cook a 2- or 3-egg omelette in the same pan. When almost set, scatter over the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 minute more to melt the cheese.
