Spanish Recipes
Potato, pea and chorizo omelet
The Spanish omelet is a popular dish for breakfast, lunch and dinner. Here we add some meat and peas to the traditional potato and onion mixture. Small bites that leave your guests full.
2 tbsp. olive oil
1 medium onion, peeled and chopped
2 garlic cloves, minced
½ tsp. salt
½ tsp. pepper
3 oz. chorizo, cut into ¼ inch cubes
2 medium yellow potatoes, peeled and cut into ¼ inch cubes
6 oz. frozen peas
5 large eggs
¼ cup whole milk
Preheat oven to 400 degrees. Lightly oil a 9x9 baking pan. Heat the 2 TBSP of oil in large skillet over medium high heat. Add onion, garlic, salt and pepper and cook over medium heat until onions are golden, about 4 minutes. Add chorizo and cook until starting to brown. Turn heat to medium-low and add potatoes. Cover skillet. Cook for another 10 minutes, stirring occasionally. Add peas and stir to coat. Cook 1 more minute. Transfer mixture to large mixing bowl. In another bowl, whisk together eggs and milk. Add egg mixture to potato mixture and pour evenly into oiled baking pan. Bake until set, about 20-25 minutes. Let cool. Cut into squares and serve.