Chorizo, potato & cheese omelette

Method4 steps

1. 1

   Step 1: Peel the potato (1 small) and cut it into small chunks. Boil in water for eight to ten minutes until tender, then drain and let the chunks steam-dry.

   Boil potato chunks until tender · 10 minUses 1 small potato, peeled and cut into small chunks in step1 · Water to cover the potato while boiling, as needed

2. 2

   Step 2: Heat all the olive oil (1 teaspoon) in a nonstick omelette pan. Slice the cured chorizo (50g) and fry it for two minutes, then add the cooked potato and fry for another five minutes until it starts to crisp.

   Fry chorizo for 2 min, then potato for 5 min · 7 minUses 1 teaspoon Olive Oil · 50g cured ready-to-eat chorizo, sliced in step2 · All cooked potato chunks

3. 3

   Step 3: Lift the cooked chorizo and potato out of the pan. Wipe out loose crumbs while leaving a thin film of cooking fat. Beat all three eggs and pour them into the same nonstick pan to make an omelette. Wash and chop the parsley and grate the cheddar. When the egg is nearly set, scatter the held cooked filling, parsley and all the cheese over it.

   Uses All fried filling and the thin cooking-fat film · 3 Egg · Fresh parsley, chopped in step3, as needed · 25g Cheddar Cheese

4. 4

   Step 4: Fold the filled omelette in the pan and cook for one minute more to melt the cheese, continuing as needed until the egg is fully set and cooked through. Serve immediately.

   Finish folded omelette and melt cheese · 1 minUses The filled omelette