Spanish Omelette

Name: Spanish Omelette
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 1 spanish chorizo sausage, sliced (see Notes); 1 (750 g) can baby potatoes, drained and sliced; 1 (125 g) can diced red peppers, drained; 6 eggs, lightly beaten; 1/2 cup milk; salt, to taste; fresh ground pepper, to taste; 1 tablespoon chopped fresh parsley; 1/2 cup grated parmesan cheese

12 ingredients

6 steps

Ingredients

1 tablespoon oil
1 onion, finely chopped
3 garlic cloves, crushed
1 spanish chorizo sausage, sliced (see Notes)
1 (750 g) can baby potatoes, drained and sliced
1 (125 g) can diced red peppers, drained
6 eggs, lightly beaten
1/2 cup milk
salt, to taste
fresh ground pepper, to taste
1 tablespoon chopped fresh parsley
1/2 cup grated parmesan cheese

Directions

1

Heat the oil in a heavy based pan; saute the onion and garlic for 2 minutes; add the sausage and cook for 2-3 minutes.
2

Gently stir in the baby potatoes and diced red peppers.
3

Combine the egg with the milk and pour over the potato mixture; and season to taste with salt and pepper.
4

Cook over a low heat for 10 minutes or until the omelette has almost set.
5

Sprinkle with parsley and cheese and place under a preheated grill until browned and cooked through.
6

Notes: Chorizo sausage is smoked with a spicy flavour and is available in supermarkets or delicatessens. If you want to, obviously you could make your omelette with fresh potatoes and capsicum rather than canned. You could also use a mix of red and green peppers.