The Chorizo, potato & cheese omelette is a savory dish that brings together flavors from hearty potatoes, spicy chorizo, and smooth melted cheddar, enriched with fresh parsley. This recipe is inspired by the classic Spanish omelette concept, where simple ingredients are elevated through careful cooking techniques to deliver comfort and flavor in every bite. The slight crispiness of the potato contrasts beautifully with the creamy cheese and the punchy chorizo, making it a versatile meal that pairs wonderfully with a fresh green salad or crusty bread. Historically, omelettes have been cherished worldwide for their ease and adaptability, and the addition of chorizo, a beloved Spanish sausage, introduces a smoky richness that compliments the mild eggs fantastically. This recipe is especially popular as a brunch option, offering a protein-packed start to your day or a fulfilling light dinner. Enjoy this dish warm and freshly made to fully appreciate the melty cheese and aromatic parsley. Whether you serve it alongside a glass of fresh orange juice for breakfast or a chilled white wine for an evening meal, this omelette promises to be a crowd-pleaser on any table.
Instructions
Start by peeling and slicing the potato into thin, even pieces to ensure quick, uniform cooking. Place them in a pot of boiling water and cook for 8-10 minutes until tender but not falling apart. Once cooked, drain the potato slices carefully and allow them to steam dry to remove excess moisture, which helps them crisp up nicely when fried. Meanwhile, heat the olive oil in a non-stick omelette pan over medium heat. Add the chorizo to the pan and cook for about 2 minutes, stirring occasionally until the sausage releases its flavorful oils and becomes slightly crispy. Next, add the drained potato slices to the pan with the chorizo and cook for an additional 5 minutes. Stir gently and let the potatoes brown and develop a lovely crisp texture on the edges. Using a slotted spoon, transfer the chorizo and potato mixture out of the pan and set aside. Wipe the pan clean with a paper towel to remove any leftover bits and prevent burning. Crack 2 or 3 eggs into the pan and cook over medium heat to form a fluffy omelette base. When the eggs are almost set but still slightly runny on top, evenly scatter the cooked chorizo and potatoes across the surface. Sprinkle chopped parsley and the grated cheddar cheese over the top. Carefully fold the omelette in half directly in the pan. Cook for an additional minute to allow the cheese to melt and flavors to meld together beautifully. Serve immediately for the best taste and texture.
