Chorizo, potato & cheese omelette
- Good Food team
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Serves 1
Easy
Prep: 8 mins
Cook: 20 mins
A star rating of 4.6 out of 5.18 ratingsRate
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Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one
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Tomato & onion salad
A star rating of 4.3 out of 5.10 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
- kcal602
- fat44g
- saturates18g
- carbs15g
- sugars2g
- fibre1g
- protein36g
- salt1.8g
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Method
-
step 1
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.
Recipe from Good Food magazine, April 2012
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A star rating of 4.6 out of 5.18 ratings
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