Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spanish omelette with crispy chorizo. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Traditionally, the dish starts with potatoes fried in oil, then covered with beaten eggs and baked until cooked through. Our take adds Spanish chorizo, a cured sausage with a bit of a bite, fresh parsley, and shredded Manchego cheese, for a filling and omelet that boasts a slew of flavors in every forkful. This Spanish Chorizo Sausage omelet is a simple one that has lots of flavor with Spanish chorizo sausage slices. It makes a great breakfast, light lunch or an appetizer or "tapa." Serve with baguette slices.
Spanish Omelette With Crispy Chorizo is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Spanish Omelette With Crispy Chorizo is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook spanish omelette with crispy chorizo using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Spanish Omelette With Crispy Chorizo:
- Make ready 400 g peeled potatoes, sliced thinly into circles,
- Prepare 1/2 white onion, sliced finely,
- Make ready 3 eggs, beaten,
- Make ready 2 cloves garlic, sliced finely,
- Make ready 1 tsp dried parsley,
- Prepare 1.5-2 tbsp good quality extra virgin olive oil,
- Prepare Sea salt and cracked black pepper to season
- Prepare Some spray oil such as Frylight
- Get To garnish:
- Take 25 g finely chopped chorizo,
- Take leaves Fresh parsley
Pour the eggs on top of the onions and chorizo and gently stir. Let the bottom of the omelet set, then gently lift the edges to allow liquid eggs to go to the bottom and cook faster. Sprinkle half of it with the cheddar, fold, and serve. A deep, Spanish-style tortilla with onions, sliced potatoes, chorizo, red pepper and Mediterranean herbs cooked on the hob and finished under the grill.
Steps to make Spanish Omelette With Crispy Chorizo:
- Heat a small frying pan up over a medium heat. Add in a decent drizzle of olive oil. One it's hot add in the chopped onions and gently fry until they soften in the oil and become translucent.
- Lay in the slices of potatoes and continue to fry on a low heat. Move the slices around the frying pan occasionally, making sure all slices remain seperated and are completely coated with the olive oil and the onions are evenly distributed around the pan. Fry on a low heat, moving the potato occasionally for 20-25 minutes until they begin to soften.
- Add the chopped garlic to the pan. Move the potatoes gently around until the garlic is scattered throughout the pan and evenly as possible between the layers of potato.
- Take the beaten eggs and stir in some cracked black pepper and a good pinch of sea salt. Add the dried parsley. Beat together until combined. Arrange the sliced potatoes around the frying pan so they are as neat as possible, then pour in the egg mixture all over the top. You may need to rotate the pan around to get the egg into all the sides.
- Continue to cook on a low heat for around 8-10 mins until the eggs are almost set on top then carefully take either a chopping board or plate and place it over the top of the frying pan then flip it over 180 degrees. At this point scrape out any residue from the bottom of the frying pan, and spray in some oil, so ensure the omelette doesn't stick, then carefully slide the omelette back into the frying pan wet side down to cook the other side.
- Cook gently for another 8-10 minutes until it's cooked through and golden on both sides and the potatoes are beautifully tender. Carefully flip the omelette out of the frying pan and set aside to cool a little and set.
- Turn the heat up a little and add the chopped chorizo to the frying pan. Cook until the orange oil is released from the chorizo and it's just becoming crisp on the edges then remove from the heat. Scatter the chorizo nuggets over the top of the Spanish omelette and garnish with a few fresh parsley leaves. Enjoy! :)
Sprinkle half of it with the cheddar, fold, and serve. A deep, Spanish-style tortilla with onions, sliced potatoes, chorizo, red pepper and Mediterranean herbs cooked on the hob and finished under the grill. The toughened non-stick coating allows the tortilla to be turned out with ease. Cut, like a pie, into slices for a light meal, cube for a tapas-style snack or, for the very […] Spanish Omelette (Spanish Tortilla) is perfect served hot or cold, and so easy to make! Crispy, fried potatoes and eggs make up this popular Spanish Omelette (Tortilla) recipe, perfect for picnics, parties, bbq's, or your traditional Tapas menu!
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