Chorizo, potato & cheese omelette
Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one
Difficulty and servings
Serves 1
Preparation and cooking times
Prep 8 mins
Cook 20 mins
- Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.
PER SERVING
602 kcalories, protein 36g, carbohydrate 15g, fat 44 g, saturated fat 18g, fibre 1g, sugar 2g, salt 1.8 g
Recipe from Good Food magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2040646/
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Ingredients
- 1 small potato , cut into 2cm dice
- 1 tsp olive oil
- 50g chorizo , chopped
- 2-3 eggs
- chopped parsley
- 25g grated cheddar
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3
ratings
A new healthy take on this summer classic with yoghurt instead of mayonnaise
1
rating
Difficulty and servings
Serves 1
Preparation and cooking times
Prep 8 mins
Cook 20 mins
Ingredients
- 1 small potato , cut into 2cm dice
- 1 tsp olive oil
- 50g chorizo , chopped
- 2-3 eggs
- chopped parsley
- 25g grated cheddar
PER SERVING
602 kcalories, protein 36g, carbohydrate 15g, fat 44 g, saturated fat 18g, fibre 1g, sugar 2g, salt 1.8 g
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18 April 2012
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30 May 2012
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30 May 2012
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26 September 2012
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