Chorizo And Potato Omelets Recipes

POTATO AND CHORIZO OMELETTE WITH A KINDA PARSLEY SALAD

Steps:

• This omelette is a cross between a Spanish tortilla and an Italian frittata. It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the hob, so it puffs up like a soufflé. It has all the things I love in it - potatoes, sausage and eggs.
• Preheat your oven to full whack, or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
• Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.
• While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a lug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelette and tuck in!

CHORIZO AND POTATO OMELETS

Steps:

• Step 1: Cut 4-5 potatoes into ½-inch dice and put into a microwave-safe bowl with ½ cup water. Cover with plastic wrap vented at one corner. Microwave on high (100 percent power) until potatoes are fork-tender, about 4 minutes. Drain and cool.
• Step 2: Heat a large nonstick skillet over medium heat until hot. Add 3 tablespoons of the oil; add 1/2 onion. Cook and stir until onion is tender and slightly golden, about 3 minutes. Add 6-7 ounces chorizo slices and potatoes; cook and stir to blend flavors, about 3 minutes. Remove from heat.
• Step 3: For each omelet, whisk together 2 of the eggs, 1 tablespoon of the broth, ¼ teaspoon salt and 1/8 teaspoon paprika in a small bowl. Add a quarter of the potato mixture and stir well.
• Step 4: Set a small (6- or 7-inch) nonstick skillet over medium heat until it's hot enough to make a drop of water sizzle on contact. Add 1 tablespoon oil to pan, and swirl to coat the pan with the oil. Gently pour the egg-potato mixture into the skillet. Reduce the heat to medium-low. Lift the edges of the eggs as they cook to allow the liquid egg to run underneath. When most of the liquid is set, use a spatula to smooth the mixture into an even layer. Let cook, moving and shaking the skillet until the top surface is set but still quite moist, about 3 minutes.
• Step 5: Run a silicon spatula around and under the eggs to be sure nothing is sticking. Then set a plate just slightly larger than the skillet over the skillet. Very carefully invert the omelet onto the plate. Reduce the heat under the skillet to low and add a little oil if the pan looks dry. Slide the omelet back into the skillet with the cooked side up. Cook over low just to set the eggs, about 1 or 2 minutes more.
• Step 6: Once again flip the omelet onto a plate. Repeat to make three more omelets, wiping the pan clean between each before adding oil.
• Step 7: Serve the omelets warm or at room temperature, cut into wedges. Garnish with a dollop of mayonnaise, or sprinkle with herbs. Omelets can be made 2 days in advance and kept covered in the refrigerator.

POTATO AND CHORIZO OMELET WITH A KINDA PARSLEY SALAD

Steps:

• This omelet is a cross between a Spanish tortilla and an Italian frittata. It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the burner, so it puffs up like a souffle. It has all the things I love in it - potatoes, sausage and eggs.
• Preheat your oven to high, or get your broiler nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and set aside.
• Heat a 7 or 8-inch nonstick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and set aside. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up immediately pour the beaten eggs on top, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the broiler until the omelet is golden brown on top and just cooked through in the middle.
• While the omelet is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra-virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, and then mix in the parsley leaves. Serve a little on top of the omelet and tuck in!
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CHORIZO, POTATO AND GREEN CHILE OMELET

Steps:

• 1. HEAT oven to 350 degrees F.
• 2. COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally.
• 3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
• 4. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
• 5. BAKE 25 min. or until center is set. Serve topped with salsa.
• If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.
• Nutrition Information Per Serving: 330 calories, 22g total fat, 11g saturated fat, 160mg cholesterol, 730mg sodium, 15g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 10%DV vitamin A, 10%DV vitamin C, 25%DV calcium, 6%DV iron.

CHORIZO, POTATO & CHEESE OMELETTE

Steps:

• 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.

CHORIZO SALSA OMELET

Steps:

• In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate.

CHORIZO, POTATO & GREEN CHILE OMELET

Steps:

• Heat oven to 350°F.
• Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
• Whisk eggs and sour cream until blended; pour over chorizo mixture. Top with remaining cheese.
• Bake 25 min. or until center is set. Serve topped with pico de gallo.

POTATO, POBLANO AND CHORIZO OMELET

Steps:

• Heat oven to 350°F.
• Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to evenly cover bottom of skillet.
• Whisk whole eggs, egg whites and sour cream until blended; pour over chorizo mixture. Top with remaining cheese.
• Bake 25 min. or until center is set. Serve with tortillas and salsa.