Spanish omelette with chorizo
600 g, cut into 2cm pieces, desiree
1 individual, halved lengthways, thickly sliced
1 small, chopped
Frozen green peas
½ cup(s), (60g)
Fresh flat-leaf parsley
2 tbs, chopped
6 medium, lightly beaten
- Boil, steam or microwave potatoes until just tender. Drain. Transfer to a bowl.
- 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.
- 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.