Ingredients
- La Pedriza pure olive oil P.e.t. 1tsp
- Medium pre-packed free range eggs 3
- Mid salad potato - imported 28-35mm 2
- Brindisa Leon cooking chorizo 15g
- Red onion 1
- Red peppers 70-90mm 1
- Red chilli 1
- Grated Monterey Jack 50g
Method
- Heat the oil in a heavy omelette pan.
- Beat the eggs together in a bowl.
- Peel, dice and cook the potatoes.
- Dice the chorizo, half the onion, half the pepper and a quarter of the chilli, place altogether in the hot oil and cook until softened.
- Add the potato, then pour in the beaten egg.
- Stir and cover all the ingredients, moving the mixture away from the sides of the pan. Cook for approx 3 minutes.
- Add the cheese and fold, cook for a further 2 minutes.
- Turnout onto a service plate and serve immediately.
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