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Photo of Spanish omelette with chorizo by WW

Spanish omelette with chorizo

7
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
Classic Spanish omelette is packed full of nutritious foods. Leftovers make a great lunch!

Ingredients

Potato(es)

600 g, cut into 2cm pieces, desiree

Chorizo sausage

1 individual, halved lengthways, thickly sliced

Olive oil

2 tsp

Brown onion

1 small, chopped

Frozen green peas

½ cup(s), (60g)

Fresh flat-leaf parsley

2 tbs, chopped

Egg(s)

6 medium, lightly beaten

Instructions

  1. Boil, steam or microwave potatoes until just tender. Drain. Transfer to a bowl.
  2. Meanwhile, heat oil in a 26cm (top measurement) ovenproof frying pan over medium-low heat. Add onion and chorizo and cook, stirring, for 5 minutes or until softened. Add peas and parsley and transfer mixture to bowl with potatoes. Toss gently to combine. Season with salt and pepper.
  3. Preheat grill on high. Reheat pan over medium-low heat. Add potato mixture in a single layer. Pour egg evenly over the potato mixture. Cook for 8 minutes or until set around the edge but still runny in the centre. Grill for 5 minutes or until golden brown and just set (see note). Set omelette aside for 5 minutes before cutting into wedges to serve.

Notes

SERVING SUGGESTION: Salad of rocket leaves and cherry tomatoes (halved). TIP: An all-round potato, such as desiree, is best for this recipe as it holds its shape well.

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