Chorizo, Potato, and Cheese Omelet
A Spanish classic — a fluffy omelet with crispy potatoes, fragrant chorizo, and melted cheese. A simple, hearty, and incredibly delicious breakfast or light dinner.
Ingredients
- 1 pcs Potatoes
- 1 tsp Olive oil
- 50 g Chorizo
- 3 pcs Eggs
- to taste Parsley
- 25 g Cheddar cheese
Instructions
- Cut the potatoes into cubes and boil them in salted water for 8–10 minutes until tender. Drain the water and let the potatoes dry for a few minutes.
- Heat the olive oil in an omelet pan. Slice the chorizo and fry it for 2 minutes until golden. Add the potatoes and cook for another 5 minutes until the edges of the potatoes begin to brown and crisp. Transfer the contents of the pan onto a plate.
- Wipe the pan, add a little oil, and pour in the lightly beaten eggs. Cook over medium heat until the omelet sets around the edges but the center remains slightly soft — approximately 3–4 minutes.
- Arrange the chorizo and potatoes over the omelet, sprinkle with chopped parsley and grated cheese. Carefully fold the omelet in half and cook for another 1 minute to allow the cheese to melt completely. Serve immediately.