Recipe and step by step guide on how to cook a Spanish Omelet with Chorizo, with pictures of the process and an explanation below each one of them. Enjoy!
- 4 eggs
- 3 medium potatoes
- Olive Oil
- Chorizo (1 small chorizo is ok but you can add more if you like it stronger)
- Peel the potatoes and slice them. Preheat a saucepan with olive oil while you do this.
- Fry the potatoes in olive oil. It is important to stir them so they don’t stick to the saucepan. Low the fire so they get cooked slowly.
- It is possible that while you move them they get a bit broken but don’t worry as it is normal.
- Once they are cooked turn off the fire and get the potatoes out of the saucepan with care not to get too much oil with the potatoes.
- This is how they will look once out of the saucepan.
- Add salt to the potatoes at this point as it is easyer to add salt to each portion of potatoes that you get out as it is easyer to can calculate the amount of salt that you use.
- While the potatoes lose the heat (they will cook the eggs straight away if we add them now) we will slice the chorizo to fry it.
It is possible to use different kinds of chorizo, I used this http://bit.ly/g2Ac6o cause I love it’s flavour.
- Place the chorizo in a saucepan without oil and on low fire. With the heat the chorizo will produce it’s own oil wich by the way tastes lovely.
- Add the potatoes and mix so the potatoes get soaked with the chorizo oil. This is how it will look once is ready to be mixed with the eggs.
- Just the way it is right now, without adding any eggs it is also decicious, but it won’t be an omelet then!
- Whisk 4 eggs with a pinch of salt in a bowl.
- Add the mixture of potato and chorizo to the eggs and mix well.
- Place a saucepan in the fire with a spoon of olive oil and let it heat up.
Don’t add the mixture until the saucepan is very hot, you will see the oil moving to the borders of the saucepan and living a big circle without oil in the centre.
- You will see how the borders of the omelet get cooked like if it was a pancake. At this point you have to low the fire as we want the center of the omelet to be cooked without the borders getting burned.
- This is the aspect the omelet will have once it is ready to be turned.
You can see the borders cooked and the center not liquid at all.
- In order to turn the omelet you need a plate at least bigger than the saucepan, as if it was a lid. Place the plate over the saucepan as if it was a lid and place a hand over it. Put the other hand on the saucepan handle and with a quick movement turn it 180 degrees.
You will end with the plate on the base and the saucepan like a lid.
- All you have to do now is get the saucepan out and put it back on the fire with another spoon of oil.
- Once the saucepan is hot put the omelet back in it, placing the uncooked side of the omelet touching the saucepan.
- With care press slowly the borders to the inside to give it the round thick typical shape of the Spanish Omelets.
- And this is the final result! It tastes as nice as it looks!
I hope you enjoy this recipe, and if you have any doubts just leave a comment and I will answer them!