Spanish omelette with chorizo
Is there anything better than a Spanish omelette? Yes, a Spanish omelette with chorizo!
Today we bring you a very simple recipe that you will love. Spanish omelette is a dish that has tons of variations: some people incorporate onions, others like it very runny while others prefer it very cooked… We normally say that if the omelette is good, it does not matter what it has on the inside!
This is our version that incorporates chorizo, and it is one of our favourite variations.
What do you think? Shall we start?
Spanish Omelette with Chorizo
In this recipe you’ll learn how to prepare a Spanish omelette with chorizo. A very simple recipe that you can prepare to start discovering the amazing world beyond traditional omelettes.
Ingredients
- 4 potatoes
- 50 g of chorizo
- 3 eggs (whole)
- Salt to taste
- frying oil
Instructions
- Cut the potatoes in small chuncks of about an inch (1-2 centimetres).
- Rinse the potatoes to remove the excess of starch. You can just do this for a couple of minutes.
- Next, we need to fry the potatoes. The key point here is:Confit them (fry them at low heat) first to achieve a soft inside.Once they have been confitting for about 10 minutes, increase the heat to high for about 5 minutes, to have a crunchy outside.
- Remove the potatoes from the pan, remove the oil excess and put them in a bowl.
- Next, add some chorizo and mix it well. You can crush it using a food processor for a finer end result or use a knife to get the desired size.
- Add the eggs, one by one, mixing it all together.It’s ok if you mash a few potatoes along the process.
- Once all the eggs have been added, let the mixture rest for about 10 minutes. This will set the omelette.
- Now, in a pan at medium heat, add the eggs. chorizo and potato mixture. Ideally, you want to use a non-stick pan – it will make the job easier. Otherwise, add some oil to the pan surface.The cooking time will depend on how raw you like the eggs. We like it a bit raw, so we normally just let it there for 1 or two minutes each side (so it seals on the outside but it's slightly runny on the inside). If you prefer a more solid consistency, cook it for longer.
- The most critical step is to flip the omelette.For that, you can use a dish or a special lid for turning omelettes.
- Finally, add the omelette again in the pan, with the raw side in contact with the metal, and let it there for a minute.And that’s it! You have made a Spanish omelette!We hope you like it.
Notes
There are hundreds of variations to the Spanish omelette. Be creative and change the ingredients adding some onions, some garlic, cheese… It is an omelette, so it will be amazing.