Spanish omelette

Name: Spanish omelette
Yield: 4 servings
Cuisine: Breakfast/brunch
Ingredients: 0.00 olive oil for frying; 1.00 onion; 4.00 potatoes medium; 1.00 fresh rosemary; 200.00 g chorizo; 6.00 eggs jumbo; 45.00 ml milk; 0.00 freshly ground black pepper

4 servings

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A Spanish egg and potato omelette.

By Food24 November 03 2009

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Ingredients (8)

0.00	olive oil — for frying
1.00	onion
4.00	potatoes — medium
1.00	fresh rosemary
200.00 g	chorizo
6.00	eggs — jumbo
45.00 ml	milk
0.00	freshly ground black pepper

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Method:

Heat olive oil and sauté chopped onion, finely diced potato, and rosemary over medium heat until cooked through and light gold in colour but not mushy.
Stir in Chorizo and stir-fry for a minute or two.
Mix eggs and milk together and season with pepper.
Pour egg mixture over vegetables in pan.
Cook over medium heat until base and sides are set. If the centre is still quite wet but the bottom is cooked, pop the pan under a hot grill to cook the top.
Eat as is, or serve with a fresh green salad.