Recipes
Date posted: 21/12/2016
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.