Chorizo and Potato Omelette

This is a quick omelette that is very tasty. DH insists that it must be served with grilled Turkish bread, but a well dressed salad adds some greens to the plate, the vinegar cutting through the fattiness of the chorizo. Chorizo isn’t exactly a diet sausage, but it is oh so good. Serves 2

Method

1. Boil or steam potatoes until tender. Drain.
2. Fry the chorizo on medium high until golden. Remove chorizo and put aside.
3. Add the potatoes to the chorizo fat in the pan and cook tossing them until golden. Remove and place with chorizo.
4. Sprinkle the rosemary into the pan and cook for a few seconds before adding the eggs. There should still be a little bit of fat in the pan, but if not add a little oil or butter to ensure your eggs don’t stick.
5. As the omelette cooks, draw the sides away slightly, tilting the pan and letting the top run down and cook.
6. Finish the omelette off under the griller / broiler for a minute or two until the top is cooked.

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Have you read these posts?

1. simple potato salad
2. Potato and Leek Soup
3. cheesy potato topped chicken
4. slow cooker lamb neck-chop stew
5. easy leftover lamb stew