The spicy chorizo gives this Spanish omelette a beautiful savory and salty flavor. —Inspiralized
4 large slices
yellow onion, diced
small chorizo links, small diced
310g white potatoes, peeled, Blade A
egg whites, beaten
chopped parsley, to garnish
salt and pepper, to taste
In This Recipe
Preheat the oven to 375 degrees.
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.
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.
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.
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.