Spanish Omelette with Chorizo
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.