This is more of a Spanish-inspired omelette because traditionally the potatoes are fried in plenty of oil which I find too heavy for breakfast. My interpretation is a lighter and fresher omelette, topped with chorizo, chilli and cherry tomatoes.
Makes enough for two
1 large potato, halved and thinly sliced
Quarter red onion, roughly diced
2 garlic cloves, minced
2 Tablespoons olive oil
4 free range eggs
1 chorizo sausage, thinly sliced
Handful of cherry tomatoes, cut into eighths
Parsley, roughly chopped
Chilli flakes
Salt & pepper
What to do
Preheat grill (or broiler) to 200°C (or 400°F). Rinse potato slices in cold water to remove excess starch and pat dry.
Fry chorizo in olive oil on medium-high heat to release its oils and spices, for about 10mins until golden. Set aside.
Add potatoes to same pan, to soak up oils and spices released by the chorizo. Sauté for about 5mins, ensuring each slice gets a little colour. Add onions and garlic to pan and continue to cook until potatoes are tender.
Beat eggs in a large bowl and season with chilli flakes, salt & pepper. Add potatoes, onion and garlic to egg mixture. Let stand for about 10mins to allow the flavours to meld together.
Return omelette mixture to pan and spread evenly. Cook on low heat until the bottom of omelette has set. Add chorizo and tomatoes on top, and place pan under grill until omelette is set and golden on top.
Remove pan from grill and garnish with parsley and chilli flakes. Cut into slices and serve with squeeze of lemon and mayonnaise on the side (optional).
While I would recommend serving the omelette with some homemade mayonnaise if you can, here I served mine with Japanese mayonnaise ? which Nick is addicted to. It works surprisingly well as Japanese mayonnaise has a slight tartness due to the rice vinegar in it.
