Easy Spanish Omelette

This recipe, provided by Boyfriend, creates a delicious Spanish Omelette that’s quick and easy to prepare.  There’s no hard and fast rule that says omelettes are breakfast food only, so keep this simple recipe in mind next time you need to prepare a quick lunch or even dinner. Eggs for dinner, that’s a thing.

So what do you need and what do you do?

(Don’t be fooled by all the steps here; it’s easy, promise).

Feel free to adjust the quantities based on how many people you’re cooking for (or how hungry you are).  As a rough guide, Boyfriend uses 1 chorizo and 2 small or 1 medium potato when making it for himself.

Start by chopping the potatoes into small chunks, approx 1 – 1.5 cm cubes. Boil them for 5 – 7 minutes until they’re soft enough to be pierced by a fork.

Slice half a small red onion and your chorizo.

Put a non stick pan (it’s very important that it’s non stick) on a medium heat and wait for it to heat up before adding a good glug of olive oil.

Drain your potatoes and let them steam for a minute before adding them to the pan, they should sizzle a bit when they go in.

Then add your onions and a bit of salt to season the potatoes (just a small pinch as the chorizo is quite salty).

When the potatoes are getting crispy and the onions are soft,  take them out for a minute and fry your chorizo until it starts to turn brown and the fat drains away.

Add your potatoes back in the pan and throw in a bit of rosemary if you feel like it.

Then add 3 – 4 eggs which have been lightly whisked with a bit of milk, salt and pepper and let them set slightly.

(If you want to turn your omelette into a frittata, add up to 8 eggs and put your pan under the grill for 5 – 10 minutes to ensure your eggs are cooked through.)

Push the edges back towards the middle of the pan and let the runny egg fall to the sides as it cooks.

When the eggs are cooked remove from the pan and onto a serving plate.

If you’re feeling chef-y, top your omelette with a bit of diced tomato, manchego or goats cheese if you have it (or parmesan works just fine) and rocket/mixed lettuce dressed in salt, pepper, lemon and a bit of olive oil.


Would I make it again? Definitely.