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Spanish omelette

Name: Spanish omelette
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 300g waxy potatoes (such as rooster or vivaldi potatoes); 200g chorizo, sliced; 1 red onion, chopped; 6 large free-range eggs; 100ml double cream; 40g Parmesan or Grana Padano, grated; A bunch of chopped fresh chives

Published: 31 Oct 08
Updated: 18 Mar 24

Cheap and quick to make, our take on a Spanish omelette uses chorizo, potatoes and a little cheese for maximum flavour.

Easy
November 2008

Test kitchen approved

Serves 4
Takes 10 minutes to make and 30-35 minutes to cook

Cheap and quick to make, our take on a Spanish omelette uses chorizo, potatoes and a little cheese for maximum flavour.

Gluten-free recipes

Nutrition: per serving

Calories: 536kcals
Fat: 39.9g (18.4g saturated)
Protein: 28.3g
Carbohydrates: 17g (3.9g sugar)
Salt: 1.3g

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Ingredients

300g waxy potatoes (such as rooster or vivaldi potatoes)
200g chorizo, sliced
1 red onion, chopped
6 large free-range eggs
100ml double cream
40g Parmesan or Grana Padano, grated
A bunch of chopped fresh chives

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Method

Preheat the grill to medium. Cut the potatoes into chunks. Bring to the boil in a pan of salted water, then simmer for 5 minutes. Drain well.
Heat a large, non-stick, ovenproof frying pan and add the chorizo. Fry for 5 minutes over a medium heat, until slightly crisp. Drain off any excess oil, then add the red onion and cook with the chorizo for a further 5 minutes.
Meanwhile, mix together eggs, double cream, cheese and a bunch of chopped fresh chives in a bowl. Season well, then add the potatoes to the egg mixture with half the fried chorizo and all of the fried onion, stirring until well mixed. Pour the mixture into the frying pan. Dot the remaining chorizo over the top of the frittata.