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  • Four eggs

  • four small potatoes, rubbed clean, skin on.

  • chorizo 

  • a few rosemary twigs

  • pepper and salt

  • olive oil

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Great way to use leftovers!

 

Contains no lactose and is glutenfree.

Spanish Omelette

Eggs.

 

They are miraculous little bundles and awesomely versatile in the kitchen. From pastries to doughs, scrambled or boiled, eggs go a long way.

 

Today, I’ll share one of my own favourite egg recipes. This dish does not just look great, it is a taste explosion in your mouth. It’s quite easy to make and doesn’t take all that long.

 

It’s my Spanish Omelette!

Slice the chorizo about 0,5 centimeters. Don’t fuss, it isn’t mathematics. Add your olive oil to a pan and heat.
You don't need to use much more than a tablespoon, the chorizo will release it’s own fat.

 

Rub your potatoes clean and cut them into smaller chunks. Boil them in salted water for about 8 minutes until done. Bake the chorizo and potatoes for a few minutes on a high fire, after whic you put them aside, letting them rest. Rip the rosemary leaves of the twigs and throw them into the boiling fat of the chorizo in your pan. They are done when curled and colouring.

 

 

Now to our eggs

 

Whisk the eggs until you have a smooth, yellow mass. Season with black pepper from the mill before you pour it in the pan with the rosemary, adding the chorizo and potatoes as well.

 

Place the pan in the oven, which you have preheated around 200 degrees Celsius. Your eggs will go soufflé on you and double in size. Keep an eye on the eggs and when nicely golden on top, pull them out and serve.

 

Que Aproveche!

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