Nobody doubts that spanish omelette is the undisputed queen of Spanish cuisine, but, as a good star, it knows how to reinvent itself and make room for new varieties and ingredients.
A very widespread option in Spain that is gaining more and more followers outside our country is the Spanish omelette with chorizo, a very easy dish to prepare and that places the traditional potato omelette in a new dimension of flavor.
Ingredients 100% from our land to prepare an all-terrain dish, which will delight family and friends at noon, lunch or dinner.
Peel the potatoes and cut into thin slices; peel and cut the onion into julienne strips.
Heat a frying pan with oil (filled a little more than half full), once hot, add the potato and onion; season and fry over low heat, they should be cooked until soft, about 30 minutes; drain well and season with salt.
In the same frying pan without oil, sauté the thinly sliced chorizo for a few seconds.
Mix in a bowl the beaten eggs with salt, the potatoes and the sautéed chorizo; stir to mix well and let it rest for a few minutes.
Heat a few drops of olive oil in a non-stick frying pan and add the omelet mixture; stir the bottom a little with a wooden spoon so that it sets first and leave for about 3 minutes over low heat; turn the omelet over with a plate and let it set on the other side for the same amount of time.
Ingredients
Directions
Peel the potatoes and cut into thin slices; peel and cut the onion into julienne strips.
Heat a frying pan with oil (filled a little more than half full), once hot, add the potato and onion; season and fry over low heat, they should be cooked until soft, about 30 minutes; drain well and season with salt.
In the same frying pan without oil, sauté the thinly sliced chorizo for a few seconds.
Mix in a bowl the beaten eggs with salt, the potatoes and the sautéed chorizo; stir to mix well and let it rest for a few minutes.
Heat a few drops of olive oil in a non-stick frying pan and add the omelet mixture; stir the bottom a little with a wooden spoon so that it sets first and leave for about 3 minutes over low heat; turn the omelet over with a plate and let it set on the other side for the same amount of time.
