Today I bring you a quick recipe: Spanish omelette with chorizo. This dish is super useful for those days when we don’t want spend too much time in the kitchen or for those occasions when, at the last minute, you decide to have lunch on the beach or in the countryside. Whether hot, warm or cold, the Spanish omelette is always delicious!
Other than that, the Spanish omelette, like pizza, is not controversy free. Some say it should always have onions, others just potato, and so on. Personally, I always try a little bit of everything (except onions!): Ham, chorizo, zucchini, turnip greens, you name it! The Spanish omelette in our house is practically a blank canvas and we add everything that comes to mind. What about yours?
| Ingredients: |
• 3 large potatoes (I use Red Pontiac).
• 7 eggs.
• Salt.
• Olive oil.
• ½ diced chorizo.
| Steps to follow: |
• Peel the potatoes and cut into thin slices.
• Season to taste.
• Fry in hot oil for about 10 minutes (or until the potatoes are soft). When they are almost ready, add the chorizo.
• Whisk the eggs.
• Drain the potatoes from the oil and mix them with the egg.
• Remove all the oil from the pan and put it back on medium heat.
• Add the potato and egg mixture to the pan and cook for about 3 minutes on each side. Use a plate to turn it over after 3 minutes.
| NOTE: • Quantities are always approximate. You need to consider the type of potato used and how you like the omelette to adjust the amount of egg and the time in the pan. |
Recendo 