Chorizo, potato & cheese omelette

Name: Chorizo, potato & cheese omelette
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 small Potatoes; 1 teaspoon Olive Oil; 50g Chorizo; 3 Egg; Chopped Parsley; 25g Cheddar Cheese

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Potatoessmall1
Olive Oil1 tsp
Chorizo50 g
Egg3
Parsley
Cheddar Cheese25 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

1 steps · 0 min

1
Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.