Author Notes
The spicy chorizo gives this Spanish omelette a beautiful savory and salty flavor. —Inspiralized
Ingredients
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1 tablespoon
olive oil
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1
yellow onion, diced
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1
small chorizo links, small diced
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2
310g white potatoes, peeled, Blade A
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6
whole eggs
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5
egg whites, beaten
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1 tablespoon
chopped parsley, to garnish
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salt and pepper, to taste
Directions
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Preheat the oven to 375 degrees.
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Place a large nonstick skillet over medium heat and add in the olive oil. Once the oil heats, add in the onion and chorizo and cook for 2 minutes or until the onions become translucent.
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Then, add in the potato noodles, season with salt and pepper and toss with pasta tongs, careful not to break the noodles. Cook for about 5 minutes, tossing occasionally, until the potatoes are almost cooked completely.
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Pour the egg mixture evenly over the potato noodles. If some potatoes stick out of the eggs, that's okay. Let cook for 1-2 minutes or until eggs set on the bottom of the skillet.
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Bake in the oven for 15-17 minutes or until edges brown. Remove skillet from the oven, garnish with parsley and serve. Slice into 4 or 8 pieces.
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