Chorizo Spanish Omelette

Ingredients

• 500g new potatoes, scrubbed and thinly sliced

• 1 onion, thinly sliced

• 100g cooking chorizo, chopped

• 70ml extra-virgin olive oil, plus 1½ tbsp for frying

• 6 large eggs

4 servings

Calories~563 kcal

Protein~20 g

Carbs~29 g

Fat~41 g

Fiber~3 g

Sugar~4 g

Total recipe

Calories~2,250 kcal

Protein~80 g

Carbs~115 g

Fat~165 g

Fiber~13 g

Sugar~15 g

Method

• Step 1

  Preheat the oven to 200°C/180°C fan/gas 6. Put the potatoes, onion and chorizo in a roasting tin. Toss through the 70ml oil; spread out in one layer. Roast for 35 mins, until softened and golden, stirring halfway. Remove; leave to cool a bit.

• Step 2

  Beat the eggs in a large mixing bowl; season with salt. Stir in the potato mixture and soak for 30 mins.

• Step 3

  Place a 24 cm frying pan over a medium heat with 1 tbsp oil; swirl to coat. Scrape in the egg mixture using a spatula and spread it out evenly, levelling the surface. Lower the heat; cook for 2 mins, then run the spatula around the edge to stop it sticking.

• Step 4

  Invert the omelette onto a plate. Add the remaining oil to the pan and slide the omelette back in to cook the underside for 2 mins for a runny middle or 5-6 mins for firmer results. Cover and chill leftovers for 3 days.