Chorizo, potato & cheese omelette

Ingredients

• 1 small Potatoes
• 1 teaspoon Olive Oil
• 50g Chorizo
• 3 Egg
• Chopped Parsley
• 25g Cheddar Cheese

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Boil the potato until tender, about 8-10 mins, then drain and leave to dry off in the colander.
2. Warm the oil in an omelette pan and fry the chorizo for 2 mins.
3. Tip in the potato and cook for a further 5 mins, until it catches a little colour and crisps at the edges.
4. Scoop the chorizo and potato onto a plate and wipe out the pan.
5. Beat the eggs and pour into the same pan to make a 2 or 3-egg omelette.
6. Just before the egg sets fully, scatter over the chorizo, potato, parsley and cheese.
7. Fold the omelette over and cook for 1 min more, until the cheese melts.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.