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Spanish Omelette With Chorizo

Published Thursday, 04 September, 2008 by Michelle Stoodley

A great alternative to the normal omelette



  • 100ml olive oil
  • 3 sliced onions
  • 675g peeled and thinly sliced Rooster potatoes
  • 1 sliced chorizo sausage
  • 6 large beaten eggs


1)Heat the oil in a frying pan. Add the onions and potatoes. Fry for 8-10 minutes or until tender and golden.

2)Add the chorizo and fry for 2 minutes. Shake the pan until the onions, potatoes, and chorizo form an even layer and drain off excess oil.

3)Beat the eggs, pour into the pan, and cover. Cook over a medium heat for 5 minutes until the eggs begin to set.

4)Cook the omelette under a hot grill for 2 minutes or until all the egg has set and the top is brown.

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