~ Yummy Spanish Omelet ~

We've been trying to mix it up at bit for dinners. Isaac and I have an agreement (he cooks dinner if I do the dishes) I also do the grocery shopping and was really getting sick of the same ol' same ol'. This week I decided to actually find some recipes and try them out (completely new territory to us) This recipe was amazing hot and served cold for lunch the next day :)

Spanish omelet with potatoes and chorizo
time to make: 30 minutes and serves 4

3 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

2 ounces Spanish Chorizo (cured sausage), sliced into thin half moons

3/4 pound red potatoes, diced

Kosher salt and peeper

3/4 cup flat leafed parsley, roughly chopped

10 large eggs, beaten

1 cup (4 ounces) shredded Manchego or Sharp Cheddar

Heat oven to 400* F

Heat 1 tablespoon of the olive oil in a large oven proof skillet over medium heat. Add the large yellow onion and cook for 5 minuets. Add the chorizo, potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, covered stirring occasionally until the potatoes are tender, 10 minutes, Stir in the parsley.

Pour the eggs into the skillet and stir to distribute the ingredients. Sprinkle with the Manchego and transfer to the oven.

Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15 minutes

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