Chorizo and Potato Omelette

 

I have a confession to make.  Actually I have two.  First and foremost, let me get this out there…  I’m having a love affair with this beautiful ground Chorizo.  It’s not the kind that you slice, mind you, it’s ground and browns up like ground beef, pork or chicken.  The difference is, it’s packed with lots of fabulous flavors, but this one doesn’t have that punch of heat that tends to be associated with spicy sausages.  I’ve already posted a Chorizo Pasta recipe that is a regular in this house.  It’s just so stinking easy that I can make it without having to think about it.  Check out that post!

Oh My Goodness!  I just realized I never posted the recipe!  Well, that’s at the top of the list to share and I’ll link it here when I do.  The other recipe I have already posted (for real this time) is my Chorizo Lentil Soup.  The ground Chorizo gives it lots of flavor and it’s packed with vegetables to make it hearty and filling.  Delish!

UPDATE:  I have now posted my Chorizo Pasta recipe.  Check it out!

Ok, now for confession number two.  This was an unplanned post for an unplanned creation.  As lunch time was approaching, I wanted something besides a sandwich or salad.  I was also on a Cuban Facebook group page where they were talking about Chorizo and I remembered I had some on hand…  Then I remembered a dish from a local restaurant that involved tortilla chips…  The wheels started turning and hence this Chorizo and Potato Omelette was born!  After taking the FIRST bite, I reaffirmed my love affair with Chorizo!

Skip to recipe card

Here’s how I make it.

Chorizo and Potato Omelette

Chorizo and Potato Omelette

In a 10 inch skillet over medium low heat, brown the ground chroizo, onion and poblano pepper.  Cook until the onions are tender and translucent, about 3-4 minutes.

I love poblano peppers and had one on hand, but you can use green or colored bell pepper or any pepper of your choice.  Or not…  just whatever strikes your fancy.  Remember, the chorizo will already have lots of flavor.

Chorizo and Potato Omelette

Then add some tomato paste, water and stir.

Chorizo and Potato Omelette

Layer the sliced potato on top, cover and bring to a boil over medium high heat.  Lower the heat to medium low and cook 6-8 minutes until the potatoes are fork tender.  I’m using a red potato here.

If the meat mixture is a bit dry, add a little water to recreate the sauce.  If it’s too watery, cook down a couple more minutes.  Keep warm while making a quick cheese omelette.

Chorizo and Potato Omelette

In a small bowl, whisk 2-3 eggs and a pinch of salt with a fork.  (I have 2 here)

Chorizo and Potato Omelette

Heat your nonstick pan over low heat.  (maybe a notch or two above low)  Lightly spray the pan (yes, I know it’s nonstick, but I still lightly spray) and pour in the beaten eggs.  Cover and let cook on low heat for a few minutes.

Let’s talk briefly about eggs and skillets.  Until recently, I didn’t like making any kind of omelette because they would always stick to my stainless pans and just make a mess!  So I did a bit of researching and found this skillet mainly for making scrambled eggs and omelettes.  This is a 10 inch nonstick copper pan and I’ll never make eggs in a plain stainless again!

So, said all that to say, be sure to use some kind of nonstick pan for making omelettes.

Chorizo and Potato Omelette

Remove the lid and look at the surface of the eggs.  If it looks like it is nearly cooked, use a rubber spatula and flip it over.  At this point I do keep the heat on the lowest setting.  Don’t want to scorch the eggs.  Just saying…

Chorizo and Potato Omelette

Put some cheese on half of the eggs and fold in half.  By then, the egg will be cooked through.  Let it sit for a couple minutes, just long enough for the cheese to melt.

I use whatever cheese I have on hand for making most anything.  Here, I used Monterrey Jack cheese.

Chorizo and Potato Omelette

Let’s plate this baby!

Chorizo and Potato Omelette

Spoon a good helping of the chorizo and potato mixture over the omelette.  See that cheese oozing out?  Oh My!

Chorizo and Potato Omelette

Just hand me a fork!  I sprinkled some fresh poblano pepper on top for a little crunch.

Chorizo and Potato Omelette

nuff said…

A few other meals you might be interested in!

Chorizp Pasta

Chorizo Pasta

Scrambled Eggs and Kale

Scrambled Eggs and Kale

Loaded Quiche

Loaded Quiche

Chorizo Lentil Soup

Chorizo Lentil Soup

Go to top

Here’s the printer friendly recipe.

Chorizo and Potato Omelette

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2-3 Omelettes

Chorizo and Potato Omelette

This recipe combines ground chorizo sausage with peppers, onions and potatoes in a simple thick sauce and is served over a cheese omelette! Just hand me a fork and call it breakfast, lunch or dinner!

Ingredients

  • 8 ounces ground Chorizo sausage
  • 1/3 cup chopped red or yellow onion
  • 1/3 cup chopped poblano or bell pepper
  • 2 Tablespoons tomato paste
  • 1/3 cup water
  • 1 medium red or white potato, sliced 1/8 inch thick
  • 2-3 eggs per omelette
  • pinch of salt per omelette
  • 1/3 cup shredded cheese per omelette; Monterrey Jack, cheddar, Swiss or any cheese you like

Instructions

  1. In a 10 inch skillet over medium low heat, brown the ground chroizo, onion and poblano pepper. Cook until the onions are tender and translucent, about 3-4 minutes.
  2. Add the tomato paste and water. Stir.
  3. Layer the sliced potato on top, cover and bring to a boil over medium high heat. Lower the heat to a low simmer and cook 6-8 minutes until the potatoes are fork tender. If the meat mixture is a bit dry, add a little water to recreate the sauce. If it's too watery, cook down a couple more minutes. Keep warm while making a quick cheese omelette.
  4. For each cheese omelette; In a small bowl, whisk 2-3 eggs and a pinch of salt with a fork.
  5. Heat your nonstick pan over low heat. (maybe a notch or two above low) Lightly spray the pan and pour in the beaten eggs. Cover and let cook on low heat for a few minutes.
  6. Remove the lid and look at the surface of the eggs. If it looks like it is nearly cooked, use a rubber spatula and flip it over. At this point, keep the heat on the lowest setting.
  7. Put some cheese on half of the eggs and fold in half. By then, the egg will be cooked through. Let it sit for a couple minutes, just long enough for the cheese to melt.
  8. To plate, slide the cheese omelette onto a serving plate. Spoon some of the chorizo and potato mixture on top. Serve!
https://sweetteawithlemon.com/chorizo-and-potato-omelette/

Be the first to comment

Leave a Reply