Recipes
Spanish Omellete
29
Jan
Jan
Spanish Omellete
Ingredients
- 250 g – 300g potatoes peeled and thinly sliced
- olive oil as needed
- 1 piece medium sized onion thinly sliced
- 1 piece Spanish chorizo or bacon chopped
- 1 tablespoon finely chopped parsley
- salt and pepper
- ¼ teaspoon Spanish paprika
- 4-5 pieces eggs
Instructions
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In a sautéing pan, heat up oil then sauté onions until translucent.
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Over medium heat add in the chorizo and potatoes and cook slowly tossing the potatoes while cooking so as not to break them.
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Add in parsley, salt and pepper and paprika. In a separate bowl, beat eggs season with salt and pepper.
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When potatoes are cooked, cool for 5 minutes then transfer potato mixture into the eggs then transfer back to the used pan and cook over low heat for about 8-12 minutes. Serve.
Recipe Notes
Yield: 6 to 8 servings