Spanish Omelette with Chorizo

SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: 15 minutes

Ingredients

100ml/4floz Filippo Berio Mild & Light Olive Oil
3 onions, sliced
675g/1 ½ lb potatoes, peeled and thinly sliced
1 (110g) chorizo sausage, sliced
6 large eggs, beaten

Method

Heat the oil in a non-stick frying pan, add the onions and potatoes and fry for 8-10 minutes or until tender and golden.
Add the chorizo and fry for 2 minutes. Shake the pan until the onions potatoes and chorizo form an even layer. Drain off excess oil.
Beat the eggs and season, pour into the pan, cover and cook over a medium heat for 5 minutes until the eggs begin to set.
Continue to cook the omelette under a hot grill for 2 minutes or until all the egg has set and top is brown. Serve in wedges with rocket leaves.

COOK WITH:
Mild & Light in colour

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Mild&Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.