Chorizo, potato & cheese omelette

What you need

Ingredients

Measured for 1 servings.

• 180 gPotatoes
• 5 mlOlive Oil
• 50 gChorizo
• 3 pcs (approx. 165 g)Egg
• 5 gParsley
• 25 gCheddar Cheese

Make it

Method

1. 01

   Cut 180 g potatoes into small, even cubes so they cook within the stated time. Slice 50 g chorizo, chop 5 g parsley, grate 25 g cheddar and beat 3 eggs (about 165 g) in a bowl.

2. 02

   Heat 5 ml olive oil in a small non-stick skillet over medium heat. Add the potatoes in one layer, cover and cook for 10–12 minutes, stirring occasionally, until tender all the way through and lightly golden; lower the heat if they brown before softening.

3. 03

   Add the chorizo and cook for 2 minutes until warmed through and lightly crisp. Spread the filling evenly, pour over the eggs and reduce to medium-low. Cook 4–5 minutes, lifting the edges so uncooked egg runs underneath, until the base is set.

4. 04

   Scatter the cheddar and parsley over the omelette. Cover for 1–2 minutes until the cheese melts and the egg is fully set (71°C at the centre for a thoroughly cooked egg dish). Slide onto a plate and serve as 1 portion.