Spanish Chorizo Omelette

4
Servings
9m
Prep Time
20m
Cook Time
29m
Ready In

Recipe: #38176

February 13, 2022



"If you cant find Spanish chorizo use polish sausage . Can add saffron to the eggs"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (585.4 g)
  • Calories 997.5
  • Total Fat - 70.4 g
  • Saturated Fat - 21.6 g
  • Cholesterol - 1411.6 mg
  • Sodium - 1620.1 mg
  • Total Carbohydrate - 24 g
  • Dietary Fiber - 3.3 g
  • Sugars - 3.4 g
  • Protein - 63.3 g
  • Calcium - 227 mg
  • Iron - 8.3 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0.6 mg

Step 1

Heat 2 tablespoons ofthe olive oil in a

Step 2

Deep frying pan.

Step 3

Sauté on low the onion and potatoes on medium heat for 15 minutes until they soften.

Step 4

You will need to stir them fairly often to make sure that they remain uncoloured. Add the garlic, chorizo, olives and parsley, and mix everything together. Cook for a few more minutes over medium heat

Step 5

Then transfer to a bowl

Step 6

Whisk the eggs with the turmeric and season with salt and pepper.

Step 7

Pour in the remaining olive oil in pan and heat.

Step 8

Pour the eggs over the potato mixture, then tip everything into the pan.

Step 9

Cook on high heat for a couple of minutes, until it starts to set on the underside, and bubble and puff up around the edges.

Step 10

Lower the heat

Step 11

Cover the pan and cook for about six minutes or so, or until the eggs are set.

Step 12

Take off heat covered and let set 5 minutes

Step 13

Cut into wedges

Tips & Variations


No special items needed.

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