Spanish Omelette with Chorizo

Makes: 4
Preparation time: 10 minutes
Cook time: 15 minutes


  • 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


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.


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