I decided to make this Spanish omelette because we had some leftover over new potatoes that I had boiled the night before and I didn’t want them to go to waste. Plus eggs are great for gestational diabetes and let’s face it, I love chorizo so I put it with everything. I had this for my lunch but it’s one of those meals you could have at any time of the day. It’s also delicious both hot and cold and keeps really well.
Chorizo and spring onion Spanish omelette
70g diced chorizo
1 teaspoon smoked paprika
2 spring onions, sliced
A handful of baby button mushrooms, sliced
8 – 1o cooked new potatoes, sliced about 1cm thick
Put a large frying pan over a medium heat. Add a little olive oil and then the chorizo and smoked paprika. Fry until the chorizo is almost cooked through. Add the spring onions and mushrooms and cook for a couple of minutes until softened.
Add the potatoes.
Whisk the eggs with enough salt and pepper to taste and pour into the pan. Turn down the heat to low and cook for 15 minutes until the egg is almost set.
In the meantime heat your grill.
When the 15 minutes is up slip your frying pan into the oven under the grill and grill for a couple of minutes until the top is golden brown.
Slice and serve.