Chorizo, Potato & Cheese Omelette

A hearty and satisfying omelette filled with crispy chorizo, golden potatoes, fresh parsley, and melted cheddar. Perfect for a quick and flavourful breakfast or brunch.

Ingredients

• Egg

  ⚖ 150 g 🥚 3 pcs
  kcal/г%DV

  Calories

  21410%

  Protein

  18.937%

  Total Fat

  14.318%

  Carbohydrates

  1.10%
• Chorizo

  ⚖ 50 g ¾ pcs
  kcal/г%DV

  Calories

  1738%

  Protein

  9.719%

  Total Fat

  14.118%

  Carbohydrates

  1.30%
• Potatoes

  ⚖ 150 g 🥔 1 pcs
  kcal/г%DV

  Calories

  1155%

  Protein

  2.55%

  Total Fat

  0.10%

  Carbohydrates

  26.29%
• Cheddar Cheese

  ⚖ 25 g 💧 25 ml 🥄 1⅔ tbsp
  kcal/г%DV

  Calories

  1025%

  Protein

  5.811%

  Total Fat

  8.510%

  Carbohydrates

  0.60%
• Olive Oil

  ⚖ 4.5 g 💧 4.9 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  402%

  Protein

  0.00%

  Total Fat

  4.55%

  Carbohydrates

  0.00%
• Parsley

  ⚖ 15 g ⅔ pcs
  kcal/г%DV

  Calories

  50%

  Protein

  0.40%

  Total Fat

  0.10%

  Carbohydrates

  0.90%

Instructions

• Cook the potato in boiling salted water for 8–10 minutes, or until tender. Drain and leave to steam-dry for a few minutes.
• Heat 1 teaspoon of olive oil in an omelette pan over medium heat. Add 50 g of chorizo and cook for 2 minutes until it starts to release its oils. Add the cooked potato and continue cooking for a further 5 minutes, until the potato begins to crisp up. Spoon the chorizo and potato mixture out of the pan and set aside, then wipe the pan clean.
• Beat 3 eggs and cook them as an omelette in the same pan. When the omelette is almost set but still slightly soft on top, scatter over the chorizo and potato mixture, a handful of chopped parsley, and 25 g of grated cheddar. Fold the omelette over the filling and cook for 1 minute more to melt the cheese. Slide onto a plate and serve immediately.