Chorizo, potato & cheese omelette

Ingredients

• 150 gPotato
• 1 tspOlive oil
• 50 gChorizo
• 3 pcsEgg
• 25 gCheddar
• 5 gParsley

Instructions

1. 1

   Cook the potato

   • Wash and (optional) peel a small potato (about 150 g) and cut into cubes.
   • Place in boiling salted water and cook 8–10 minutes until tender but still holding shape.
   • Drain and let steam off so they dry slightly.
2. 2

   Fry chorizo and potatoes

   • Heat 1 tsp olive oil in a frying pan.
   • Add sliced chorizo (50 g) and cook 2 minutes until it releases some fat.
   • Add the cooked potato cubes and fry about 5 more minutes until edges crisp.
   • Spoon contents out, wipe the pan with paper towel.
3. 3

   Make and fill the omelette

   • Beat 3 eggs in a bowl and season with salt and pepper if desired.
   • Pour into the heated pan and cook an omelette from the eggs.
   • When nearly set, scatter chorizo, potatoes, chopped parsley (5 g) and grated cheddar (25 g) over one half.
   • Fold the omelette and cook 1 minute more to melt the cheese.
   • Slide onto a plate and serve immediately.