If you’re after a quick and easy family meal idea, this easy Spanish omelette recipe could be just what you are looking for! Packed with the healthy goodness of eggs, this omelette makes a delicious and hearty meal that the whole family will enjoy.
This recipe is part of a whole series of video recipes from Egg Recipes which showcase just how versatile eggs can be as a key healthy ingredient in exciting and delicious family meals. If you’d like the quick version of this recipe, check out their fun video below, where you’ll whip through the recipe in 30 seconds flat! (click here to view the video if it doesn’t load for you).
I tried out the recipe myself yesterday, tweaking it slightly by reducing the oil to 1 Tbs and garnishing with chives instead of sea salt to make it a little healthier and child friendly. Omelette isn’t usually high up in the list of my boy’s favourite meals, but they both absolutely loved this one, Small Child even took some of the leftovers to school in his lunch box today, so I’ll definitely be making it a again very soon! You’ll find the full written recipe below.
Easy Spanish Omelette
- 350g new potatoes
- 1 large red onion
- 75g chorizo sausage
- 6 large British Lion eggs
- 1 Tbs vegetable oil
- fresh chives (optional)
Start by cooking the new potatoes – place in slightly salted water, bring to the boil and cook for 10-15 minutes until tender.
Prepare the rest of the ingredients: peel and slice the onion, slice the potatoes, slice the chorizo sausage if needed (I used read cut chorizo chunks), break the eggs into a bowl and beat.
Heat the oil in a frying pan then fry the onions for 2 minutes until beginning to soften. Add the potato slices and chorizo and continue to fry for 3 more minutes.
Preheat your grill to a medium/hot setting, then pour the beaten egg over the mixture in the frying pan and leave to cook for 6 minutes without stirring. Pop the omelette under the grill and cook for a further 2 minutes or until the omelette is cooked through.
Whilst the omelette is finishing off cooking, finely chop a few chive stalks for garnishing if wanted.
Tip out of the pan onto a plate, sprinkle with the chopped chives and cut into wedges to serve. We had ours with a leafy salad, cherry tomatoes and cucumber, yum!
Cool any leftovers quickly and store in the fridge, this omelette is delicious hot or cold so perfect for lunch boxes.
Disclosure: This blog post was commissioned by British Lion Eggs. I was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.