Spanish Omelette with Chorizo

We’re still using up the chorizo we were given a few weeks back and today I decided to put it in an omelette.  I’m not keen on ordinary omelette – too much egg.  But I really like Spanish ones.  You may disagree but I feel like the egg is there to hold all the ingredients together, it shouldn’t be the main ingredient/taste itself.  If it is, I probably won’t like it.

Ingredients

6 eggs

1 potato, diced

1 red pepper, sliced

1 chilli pepper, finely sliced

1 garlic clove, crushed

1 onion, sliced

100g chorizo, diced

How to make Spanish Omelette with Chorizo

1. Boil the potatoes for about 8 minutes.

2. In a large frying pan, fry the onion with a little oil.   When soft add the peppers, chillies and garlic.    A few minutes later add the diced chorizo.   Cook for a few minutes then add the potatoes.  Spread evenly over the bottom of the pan.

3. Beat the eggs and pour into the pan.  Tip the pan around to make sure the eggs cover all the ingredients.  Turn the heat down very low and cook for about 15 minutes.

4. Put the frying pan under the grill to make sure all the egg on the top is cooked and there are no runny bits.    Serve in slices with green salad.