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.
Servings Prep Time
3people 10minutes
Cook Time
45minutes
Servings Prep Time
3people 10minutes
Cook Time
45minutes
Ingredients
For the omelette
To serve
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.