Recipe byThe ZestyPlate Kitchen
A hearty Spanish-style omelette of fluffy eggs folded around crisp chorizo, golden potato, parsley and melting cheddar. A quick meal for one.
A quick, hearty omelette for one, with crisp chorizo and golden potato folded into fluffy eggs and a little melting cheddar. It works as well at breakfast as it does for a late supper, and it scales up easily if there are two of you.
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Prep 10 min
Cook 20 min
Total 30 min
Easy
Scale:
- 1 small Potatoes
- 1 teaspoon Olive Oil
- 50g Chorizo
- 3 Egg
- Chopped Parsley
- 25g Cheddar Cheese
Nutrition (per serving)
580
kcal
34g
Protein
21g
Carbs
40g
Fat
Estimated per serving. How we calculate this.
Tags:
Cheesy
Preparation
- Cook the potato in boiling water for 8 to 10 minutes until tender, then drain and leave to 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 it out and wipe the pan.
- Make a 2 or 3 egg omelette in the same pan. When it is almost set, scatter over the chorizo and potato, parsley and cheese. Fold the omelette in half and cook for 1 minute more to melt the cheese.
Tips from the ZestyPlate Kitchen
- Steam-dry the boiled potato in the colander so it fries up crisp instead of soggy.
- Give the chorizo time to release its smoky oil and let the potato take on some colour before they go near the eggs.
- Keep the heat at medium while the omelette cooks so it stays tender rather than turning rubbery.
- Fold it over just before the cheese has fully melted for the gooiest middle.
Frequently Asked Questions
Double the eggs and filling, then either use a larger pan or make two separate omelettes.
Any good melter, so cheddar, manchego or Gruyère all do the job nicely.
Of course. Peppers, onions, spinach or fresh herbs all suit it well.
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