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Preparing 30 mins
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Cook 15 mins
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| Ingredients | Method |
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400 g of potatoes such as Maris Piper or any floury potatoes
2 medium red onions
1 garlic clove
100 g of chorizo, picante or mild
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Finely dice the potatoes and the onions. Chopped finely the garlic clove and slice thinly the chorizo into half slices.
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60-100 ml of sunflower oil or vegetable oil
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Heat the oil on the frying pan and fry the potatoes. They should be soft and browned. Transfer into a glass bowl and set aside.
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Add 20 ml of oil into the same pan, heat it and add the onions. Add a generous pinch of salt and fry for about 5 minutes, then add the garlic and fry until the onions are soft. Add them to the potatoes.
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Add a tablespoon of the oil to the same frying pan and fry the chorizo. Add the sausage to the bowl. Mix and combine all ingredients.
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Take a separate bowl or plate and break 6 eggs. Season with salt and pepper, before check the seasoning as the chorizo and the onions have been already seasoned. Transfer eggs to the potatoes, onion and chorizo mixture. Mix to combine all ingredients.
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Place a frying dish on the hob; it should be piping hot, and add 20-30 ml of the oil. Pour the mixture into the pan and lower the heat to medium. If you use small dishes, divide the mixture into four equal portions.
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Fry until the bottom of the tortilla is golden brown; the top will be still running. Put the tortilla under the grill and bake until the running juices are baked and the tortilla is puffed. You can pierce a skewer into the omelette; if it comes out dry, the tortilla is ready. Serve with a small salald or garlic mayonnaise.
Inspired by the recipe from "Eggs The essential guide to cooking with eggs. Over 100 recipes" Michel Roux
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I ate it at The Haven and this Omelette is amazing!
Oh, really, thank you!