Spanish Omelette With Crispy Chorizo

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Spanish Omelette With Crispy Chorizo. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Spanish Omelette With Crispy Chorizo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spanish Omelette With Crispy Chorizo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spanish Omelette With Crispy Chorizo is 2-4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spanish Omelette With Crispy Chorizo estimated approx 1 hour.

To get started with this recipe, we have to prepare a few components. You can cook Spanish Omelette With Crispy Chorizo using 11 ingredients and 7 steps. Here is how you can achieve it.

This is my recipe for a Spanish omelette. I like to fry off some nuggets of chorizo and scatter them over the top and drizzle with the vibrant orange oil that's released as it's cooked. This can be enjoyed as a meal in itself or as part as a beautiful tapas spread.

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Ingredients and spices that need to be Take to make Spanish Omelette With Crispy Chorizo:

1. 400 g peeled potatoes, sliced thinly into circles,
2. 1/2 white onion, sliced finely,
3. 3 eggs, beaten,
4. 2 cloves garlic, sliced finely,
5. 1 tsp dried parsley,
6. 1.5-2 tbsp good quality extra virgin olive oil,
7. Sea salt and cracked black pepper to season
8. Some spray oil such as Frylight
9. To garnish:
10. 25 g finely chopped chorizo,
11. leaves Fresh parsley

Instructions to make to make Spanish Omelette With Crispy Chorizo

1. Heat a small frying pan up over a medium heat. Add in a decent drizzle of olive oil. One it's hot add in the chopped onions and gently fry until they soften in the oil and become translucent.
2. Lay in the slices of potatoes and continue to fry on a low heat. Move the slices around the frying pan occasionally, making sure all slices remain seperated and are completely coated with the olive oil and the onions are evenly distributed around the pan. Fry on a low heat, moving the potato occasionally for 20-25 minutes until they begin to soften.
3. Add the chopped garlic to the pan. Move the potatoes gently around until the garlic is scattered throughout the pan and evenly as possible between the layers of potato.
4. Take the beaten eggs and stir in some cracked black pepper and a good pinch of sea salt. Add the dried parsley. Beat together until combined. Arrange the sliced potatoes around the frying pan so they are as neat as possible, then pour in the egg mixture all over the top. You may need to rotate the pan around to get the egg into all the sides.
5. Continue to cook on a low heat for around 8-10 mins until the eggs are almost set on top then carefully take either a chopping board or plate and place it over the top of the frying pan then flip it over 180 degrees. At this point scrape out any residue from the bottom of the frying pan, and spray in some oil, so ensure the omelette doesn't stick, then carefully slide the omelette back into the frying pan wet side down to cook the other side.
6. Cook gently for another 8-10 minutes until it's cooked through and golden on both sides and the potatoes are beautifully tender. Carefully flip the omelette out of the frying pan and set aside to cool a little and set.
7. Turn the heat up a little and add the chopped chorizo to the frying pan. Cook until the orange oil is released from the chorizo and it's just becoming crisp on the edges then remove from the heat. Scatter the chorizo nuggets over the top of the Spanish omelette and garnish with a few fresh parsley leaves. Enjoy! :)

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