A hearty Spanish-style omelette — fluffy eggs folded around crisp chorizo, golden potato, parsley and melting cheddar. A quick, satisfying meal for one.
This chorizo, potato and cheese omelette is a quick, hearty meal for one (or two) — crispy chorizo and golden potato folded into a fluffy omelette with melting cheese. Speedy, savoury and deeply satisfying any time of day.
Prep 10 min
Cook 20 min
Total 30 min
Easy
- 1 small Potatoes
- 1 teaspoon Olive Oil
- 50g Chorizo
- 3 Egg
- Chopped Parsley
- 25g Cheddar Cheese
Tags:
CheesyVideo
Preparation
- Cook the potato in boiling water for 8–10 minutes until tender, then drain and steam-dry. Heat the oil in an omelette pan, add the chorizo, and cook for 2 minutes. Add the potato and cook for a further 5 minutes until it starts to crisp, then spoon out and wipe the pan.
- Cook a 2- or 3-egg omelette in the same pan. When almost set, scatter over the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 minute more to melt the cheese.
Tips from the ZestyPlate Kitchen
- Steam-dry the boiled potato so it crisps rather than steams in the pan.
- Let the chorizo release its smoky oil and the potato crisp before adding to the omelette.
- Cook the omelette over medium heat so it stays tender, not rubbery.
- Fold just before the cheese fully melts for the gooiest result.
Frequently Asked Questions
Yes — double the eggs and filling, and cook in a larger pan or make two omelettes.
A good melting cheese like cheddar, manchego or Gruyère all work beautifully.
Absolutely — peppers, onions, spinach or herbs all suit this hearty omelette.
