Chorizo, potato & cheese omelette
A Spanish omelette transforms humble potatoes and eggs into something substantial enough for any meal. The key is cooking your potatoes low and slow in olive oil until they're nearly melting, then folding them into beaten eggs that cook just until the edges set while the center stays custardy. Chorizo adds its paprika warmth and rendered fat, while sharp cheddar brings a savory counterpoint you won't find in Madrid kitchens but absolutely belong here.
Instructions
step 1 Cook the potato in boiling water for 8-10 mins or until tender.
Drain and allow to steam-dry.
Heat oil in an omelette pan, add chorizo and cook for 2 mins.
Add the potato and cook for a further 5 mins until the potato starts to crisp.
Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan.
When almost cooked, scatter with the chorizo and potato, parsley and cheese.
Fold the omelette in the pan and cook for 1 min more to melt the cheese..
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