Spanish Omellete
- 250 g – 300g potatoes (peeled and thinly sliced)
- olive oil (as needed)
- 1 piece medium sized onion (thinly sliced)
- 1 piece Spanish chorizo or bacon (chopped)
- 1 tablespoon finely chopped parsley
- salt and pepper
- ¼ teaspoon Spanish paprika
- 4-5 pieces eggs
- In a sautéing pan, heat up oil then sauté onions until translucent.
- Over medium heat add in the chorizo and potatoes and cook slowly tossing the potatoes while cooking so as not to break them.
- Add in parsley, salt and pepper and paprika. In a separate bowl, beat eggs season with salt and pepper.
- When potatoes are cooked, cool for 5 minutes then transfer potato mixture into the eggs then transfer back to the used pan and cook over low heat for about 8-12 minutes. Serve.
Yield: 6 to 8 servings
