Chorizo Omelette

Our fridge was a little bare this evening, with little to inspire on first glance.  But with a closer look I spotted more eggs than two people would ever need and 3 little tiny new potatoes. Suddenly I was inspired  – a Spanish Tortilla especially since there was also an aging Chorizo buried at the back of the fridge.  Its so easy to make and I served it with one thing we weren’t short of – Lettuce, courtesy of my father-in-law’s garden, the bottom bit of the fridge is a sea of green because there is so much!

DSC_1325DSC_1339

Tortilla (adapted from Jamie’s Chorizo and Potato Omelette)

Ingredients

3 small new potatoes, scrubbed and cut into chunks
sea salt and freshly ground black pepper
6 large free-range eggs
60g Spanish chorizo,  cut into 0.5cm thick slices
Dried rosemary
1 large white onion, finely sliced

Method

  • Preheat the grill to get it nice and hot
  • Boil the potatoes in a pan of salted water, once cooked drain them
  • Slice the potatoes
  • Cook potato, onion and chorizo in a frying pan.  The chorizo will release tasty oil to cook the potato and onion
  • Once golden in colour remove from the pan and set aside
  • Beat eggs in a bowl and season with salt and pepper
  • Sprinkle the dried rosemary into the pan
  • Quickly add the eggs and then the onion,chorizo and potatoes. Spread them evenly over the pan
  • Put pan under the grill for 5 mins or until golden brown and cooked in middle
  • Serve with a nice big salad

DSC_1351