Spanish Omelette with Chorizo

Tortilla de Patatas con Chorizo, as it would be called if you were in Spain, is basically a thick omelette made with potatoes - and in this case, Chorizo. You could serve this as part of an assortment of tapas, or as a brunch with a side salad. The best thing is that it does not need to be served hot, so you can make it in advance and serve it at room temperature. And since you are basically making one large omelette and then dividing it up into slices, pizza style, it is a much easier way to serve up breakfast for a family - rather than making four or five individual omelettes.

The following recipe is for four people if you are serving this as a brunch or lunch, more if you are serving small portions as tapas.

You will need:

• Eight large eggs
• Four medium potatoes, cut into small cubes
• One medium onion, sliced
• One small shallot, sliced
• One clove of garlic, finely chopped
• About 120 grams of sliced Spanish chorizo
• Salt and Pepper
• Olive Oil
• Some chopped parsley (for garnish)

Preparation Time: 10 minutes
Cooking Time: 15 minutes

The first thing we need to do is to get the onions/shallots and potatoes started. In a hot saute pan, add about two tablespoons of olive oil.

Add the onions and shallots to the pan, and lower the heat to medium-low.

Toss the onions and shallots around for a few minutes until they start to turn translucent.

Next, add the potatoes to the pan.

And mix them well in with onions and shallots and season with salt and pepper.

While the potatoes are cooking, break the eggs into a large bowl.

Beat them vigorously with a whisk.

Add a pinch of salt and pepper and mix it in with the eggs. You can also add some paprika, chilli flakes, and herbs, if you like.

Meanwhile, check your potatoes for doneness. They should be almost cooked, still slightly firm. At this point, add the garlic.

Add the chorizo to the pan.

And mix it in with the potatoes to get an even distribution.

Leave the mixture to sit for a few minutes for the potatoes to cook a little more and to warm up the chorizo and render some of the fat.

Then add your beaten eggs and mix everything to make sure the eggs really get all around.

Now, just cover the pan and step aside for five minutes.

Your eggs will still be runny on the top; don't worry about that. Stick a spatula around the sides to make sure the omelette is not stuck and will come away easily.

Now for the flip. There are a few ways to do this, and they all involve a third accessory to aid in the process. Do not try to simply flip this with a spatula, it is quite heavy and will definitely break. One way to do it is to place a large plate upside down on top of the pan. Ideally, the plate should be larger than the pan, but you can see that mine was just-right. Do not use a smaller plate!

Now, put one hand on the plate to hold it in place, and the other hand on the handle of the pan. In one smooth movement, invert the pan and plate so that the omelette ends up upside down on the plate.

Yes, that looks good, but we are not done yet. This is not meant to be a runny, gooey omelette, so now slide the omelette back into the pan, gooey side down, for one minute.

Again, with the aid of a plate, invert the omelette to serve.

Finally, dress with some chopped parsley, and you're done! Slice pizza style for individual sized portions, or cut into small squares and serve on toasted bread as an appetiser or with tapas.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Shyamal Addanki