Date posted: 21/12/2016

Chorizo omelette

  • Serves 1
Votes: 2 Average: 5


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


  1. Heat the oil in a heavy omelette pan.
  2. Beat the eggs together in a bowl.
  3. Peel, dice and cook the potatoes.
  4. 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.
  5. Add the potato, then pour in the beaten egg.
  6. Stir and cover all the ingredients, moving the mixture away from the sides of the pan. Cook for approx 3 minutes.
  7. Add the cheese and fold, cook for a further 2 minutes.
  8. Turnout onto a service plate and serve immediately.
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