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Spanish omelette with chorizo and zucchini

The classic Spanish omelette (in Spain it's called aTortilla) is made with potatoes, onions and eggs. This recipe is more like an Italianfrittata, 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!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 3 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Mix the eggs with a fork (don't whisk it)!
  2. Peel then thinly slice the onion.
  3. Remove the skin of the chorizo and coarsely dice it.
  4. 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.
  5. Meanwhile, coarsely dice the zucchini and potatoes.
  6. Add the zucchini and potato pieces to the pan, fry for 1-2 minutes.
  7. Pour in the egg mixture and spread it around evenly by tilting the pan.
  8. 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).
  9. Grind some pepper on top and serve warm. Or let it cool and cut it up into wedges/cubes for later.