Name: Spanish omelette with chorizo
Cook time: 34 min
Total time: 34 min
Yield: 4
Ingredients: 2 roma tomatoes, halved; 1/3 cup olive oil; 1 potato, peeled, thinly sliced; 1 red onion, thinly sliced; 1 chorizo, thinly sliced; 6 eggs, lightly beaten; 20 gram baby spinach, chopped; plus extra leaves to serve toast, to serve

Spanish omelette with chorizo

Now here is a brunch with some power behind it. Packed full of protein, carbs, vitamins and fibre, it will set you up for the entire day. Enjoy with a steaming latte.

spanish omelette with tomato and chorizo

Ingredients

2 roma tomatoes, halved

1/3 cup olive oil

1 potato, peeled, thinly sliced

1 red onion, thinly sliced

1 chorizo, thinly sliced

6 eggs, lightly beaten

20 gram baby spinach, chopped

plus extra leaves to serve toast, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease an oven tray.

2.Place tomatoes on prepared tray. Drizzle with 1 tablespoon oil. Season to taste. Bake for 20-25 minutes until they start to collapse. Cool. Chop coarsely.

3.Meanwhile, heat remaining oil in a large non-stick frying pan on medium. Add sliced potato. Cook, covered, 10-15 minutes, turning occasionally, until tender but not browned.

4.Add onion and chorizo. Cook covered for 4-5 minutes until onion is tender. Transfer potato mixture to a large bowl. Drain off oil, retaining 1 tablespoon.

5.Add eggs, tomatoes, and spinach to potato mixture, keeping a little of the filling aside to scatter on top. Season to taste. Mix well. Preheat grill on high.

6.Heat oil in pan on medium. Pour in potato mixture. Cook for 5-6 minutes until lightly browned and almost set.

7.Place pan under grill. Cook for 2-3 minutes until lightly browned and firm. Cut into wedges. Serve with baby spinach leaves and toast.

If preferred, divide mixture between 4 oven proof ramekins and bake in a moderate oven, 180°C, for 20-25 minutes until just set and golden.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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