Breakfast could not get any more exciting and delicious with this fully loaded Spanish Omelette with Chorizo, potatoes and cheese
Damn you variety!
HAVING TOO MUCH VARIETY is my weakness. It doesn’t matter what it is, it could be cosmetics, clothes or food, I must have or try it all. This annoying habit doesn’t come cheap as countless times I have purchased identical clothing in different colours or piled my shopping basket with the same damn biscuits but in different flavours.
Buffets are the worst for people like me because I must try EVERYTHING. Every time I do go to a buffet for dinner, I would stuff my gob silly. Then on the ride home, I’d unbutton my jeans and let my tummy pop out so I can breathe easier.
‘I think I ate too much this time.’ I would say looking at my husband, Tomasi, for empathy.
Tomasi would just roll his eyes and mumble ‘Well duh’. Mind you, a long long time ago, before we were married, he would have thought I was cute!
My love of variety and the need for greed is probably why I love this fully loaded Spanish Omelette so much. It has everything I love in one, eggs, chorizo, potatoes and cheese and because I’m the one making it, there’s no skimping out! A perfect picnic food that can be eaten hot or cold!
Spanish omelette
When I was a little girl my mum got free magazines from her work each week. Every Thursday I would run up to her and tug on mum’s long daggy skirt so she could hand me the magazine. After reading a few articles on silly celebrity gossip I would flip to the recipes section and cut them out and place them in my shoebox. They were my pride and joy, so much that I have kept some of these recipes today.
I’m still an avid recipe collector, the difference is I’m more picker and I never follow recipes to the tee. I cook a lot on instinct, using flavours that I love and experience I’ve gained in the kitchen.
This Spanish omelette with Chorizo was adapted from a magazine clipping but I chopped and changed a few things which made me ask myself, ‘Can I even call it Spanish omelette anymore?‘
Because I’m intrigued with the back story of every cuisine I make, I love taking time to read up on it.
Spanish omelette is also known to locals as Tortilla De Patatas, Tortilla Española or Tortilla De Papas. Its main ingredients are olive oil, eggs, fried potatoes and sometimes onions were added.
I love the simplicity and the look of the traditional recipe and will definitely try to make it soon.
This recipe has all the original ingredients, plus a few others. I also didn’t fry my potatoes, instead, I used leftover boiled potatoes.
Spain, Barcelona 2012
In August 2012 I holidayed in Europe for 6 weeks with Vera, a work colleague and a close friend of mine. During that time we visited 10 European countries and had the time of our lives. Spain was included in our itinerary. First, we visited crazy but fun Ibiza and then flew to see beautiful Barcelona.
Unfortunately, we didn’t get to try their Spanish omelette but we did order seafood Paella. When it first came it looked quite average, to be honest, but that all changed when I ate it. I couldn’t stop eating it and wanted more! I remembered loving the crusty chewy rice at the bottom of the pan and how glorious it tasted. My paella experiences were never the same after!
The above photos were taken by me during our short stay in Barcelona Spain.
1. The city of Barcelona
2. A building designed by the famous Gaudí
3-5. The Sagrada Familia
6-7. Was the restaurant where we had the best ever paella.
Barcelona reminded us of our city actually, the building and the shops are quite similar, except of course the buildings that were designed by Catalan architect, Antoni Gaudí.
Gaudi’s Gothic architecture is very unique and eyecatching, you definitely won’t miss it if you visit Barcelona. The Spaniards are sophisticated and very friendly, I loved my visit to Spain and hope to see different parts of their country one day.
Ingredients for Spanish Omelette with Chorizo
Spanish Chorizo – I used prepackaged smoked and cured Spanish Chorizos, the ones found near the bacon section in the fridge.
Cheese – I used Tasty cheddar cheese but you can use your favourite cheese as long as it melts nicely when heated. Parmesan, gruyère and all cheddar varieties are good choices.
Cooked potatoes – Any variety of baked, boiled or steamed potatoes can be used as long as it’s not too soft or mushy in texture. The traditional Spanish Omelette used starchy potatoes such as Russet, King Edward, Idaho and Yukon.
Eggs – I used large free-range eggs weighing approximately 58gm each (2oz). I prefer my omelette smooth and lush, so I only ever so lightly whisked the eggs. I find that over whisking the eggs results in a spongy and airy omelette.
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How to make Spanish Omelette with Chorizo
Step by step guide with photos
Chop the chorizo evenly in half. Dice one half roughly into cubes and thinly slice the other half of the chorizo. Heat up the oil in a frypan on medium heat for a minute, add in the chorizo and onions. Stir and fry for a few minutes or until the onion softens. Take off the heat and leave to cool.
Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Lightly grease a non-stick 23cm (9in) baking dish/tin or ovenproof frypan. In the base of the pan place the potatoes, cooked chorizo and onions, make sure to spread it out evenly.
In a large bowl lightly whisk the eggs, add in the tomatoes, parsley, cheese, salt and pepper and mix gently to combine. Pour the egg mixture over the chorizo and potatoes, top it with the sliced chorizo. Bake for 15 to 20 minutes or until the egg has set.
Leftovers – Allow the omelette to cool completely at room temperature and place it in a sealed container in the fridge, it’ll keep up to 3 days.
For more delicious breakfast ideas why not try my Giant Pancake With Lemon or my husband’s favourite Olive Cheese Bread.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
Spanish Omelette with Chorizo
Ingredients
- 1 tbsp olive oil
- 180 gm chorizo (1 large sausage) (NOTE 1)
- ½ small red onion (finely chopped)
- 10 large eggs (lightly whisked) (NOTE 2)
- 200 gm cooked potatoes (small cubes) (NOTE 3)
- 1 small tomato (small cubes)
- 1 cup grated tasty cheese (NOTE 4)
- 2 tbsp finely chopped flat parsley leaves
- ½ tsp salt
- ½ tsp cracked pepper
- oil to grease
Instructions
- Chop the chorizo evenly in half. Dice one half roughly into cubes and thinly slice the other half of the chorizo.
- Heat up the oil in a frypan on medium heat for a minute, add in the chorizo and onions. Stir and fry for a few minutes or until the onion softens. Take off the heat and leave to cool.
- Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Lightly grease a non-stick 23cm (9in) baking dish/tin or ovenproof frypan. In the base of the pan place the potatoes, cooked chorizo and onions, make sure to spread it out evenly.
- In a large bowl lightly whisk the eggs, add in the tomatoes, parsley, cheese, salt and pepper and mix gently to combine. Pour the egg mixture over the chorizo and potatoes, top it with the sliced chorizo. Bake for 15 to 20 minutes or until the egg has set.
