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Spanish omelette with chorizo, chilli and thyme

Spanish omelette on chopping board

Starting with Jamie Oliver’s classic base, we added some of our favourite flavours to come up with this tasty Spanish omelette recipe. We took inspiration from Thomasina Miers, who demonstrated how wonderfully chorizo, thyme and potato complement each other with her Mexican quesdillas. On top of that, we used smoked paprika to ratchet up the Spanish taste and crushed chilli flakes to add a kick. Finally, we served it with tomatoes, spinach and a drizzle of extra virgin olive oil and balsamic vinegar.

This omelette/tortilla is delicious both hot and cold. It keeps well in the fridge and slices up nicely for lunchboxes.

 

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Spanish omelette with chorizo, chilli and thyme
A classic Spanish omelette recipe, with chorizo, chilli, smoked paprika and thyme to give a warm and succulent flavour to the potatoes.
Spanish omelette with tomato and spinach
Course Main Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
For the omelette
To serve
Course Main Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
For the omelette
To serve
Spanish omelette with tomato and spinach
Instructions
  1. Heat 1 tsp olive oil in a large frying pan.
  2. Roughly dice the chorizo and add to the pan.
  3. Finely dice the red onion. When the chorizo has released its oils, add the red onion to the pan. While it cooks, peel and finely slice the potatoes.
  4. Once onions are soft, add the garlic. After another minute, add chilli flakes, paprika and chopped thyme.
  5. Allow the spices to bloom for a minute, then add the potatoes, ensuring they are coated in the oil from the pan. Cook over a low heat for 30 mins or until soft inside, turning occasionally.
  6. While the potatoes cook, add the eggs to a mixing bowl with salt and pepper. Use a fork to whisk the eggs.
  7. Once potatoes are cooked, take the pan off the heat and add the eggs evenly, tilting the pan to allow the mixture to spread. Add the pan back to a low heat and fry for 5-10 mins; pre-heat the grill.
  8. Once the egg mixture is mostly firm, place the pan under the grill for 5 minutes to cook the top.
  9. Remove the cooked tortilla to a chopping board, and slice. Serve with tomatoes, spinach and a drizzle of extra-virgin olive oil and balsamic vinegar.
    Spanish omelette with tomato and spinach
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