Name: Spanish omelette with chorizo and zucchini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3-4 boiled potatoes; About 10 cm cooking chorizo sausage; 1 onion; 1 small zucchini (courgette); 5 medium eggs

Spanish omelette with chorizo and zucchini

30 Aug 2015

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Spanish omelette with chorizo and courgette

Background

The classic Spanish omelette (there called a Tortilla) is made with potatoes, onions and eggs. This recipe is more like an Italian frittata, because it has zucchini (courgette) and sausage in it too. If you have any leftover boiled potatoes, this is an ideal way to use them up. My version of Spanish omelette with chorizo and zucchini is actually quite a filling dish, perfect for a midweek meal. Alternatively, cut it up into wedges or cubes and serve them as tapas or take them on a picnic!

Ingredients

3-4 boiled potatoes
About 10 cm cooking chorizo sausage
1 onion
1 small zucchini (courgette)
5 medium eggs

Instructions

Mix the eggs with a fork (don't whisk it)!
Peel then thinly slice the onion.
Remove the skin of the chorizo and coarsely dice it.
Put the onion and chorizo in a hot frying pan and cook at low temperature until the sausage releases its fat content and the onion gets soft.
Meanwhile, coarsely dice the zucchini and potatoes.
Add the zucchini and potato pieces to the pan, fry for 1-2 minutes.
Pour in the egg mixture and spread it around evenly by tilting the pan.
Cover with a lid, and cook at low temperature until the egg is solid in the middle (this can be speeded up under the grill for the last 2-3 minutes).
Grind some pepper on top and serve warm. Or let it cool and cut it up into wedges/cubes for later.