Spanish omelette with chorizo
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
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