Spanish Chorizo Omelette
"If you cant find Spanish chorizo use polish sausage . Can add saffron to the eggs"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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