Mushroom & Chorizo Spanish Omelette

Recipe By:

Australian Mushrooms

Cook Time:

30 minutes

Serves:

Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants

Mushroom & Chorizo Spanish Omelette

Ingredients

Method

Place potatoes in a large shallow microwave-safe dish. Cover with damp paper towel and microwave on High/100% for 4-5 minutes until tender. Drain. Set aside
Place onions on a microwave-safe plate, cover and microwave on High/100% for 2 minutes until softened
Heat 1 tbs of the oil in a deep 24cm (base) frying pan over high heat. Add mushrooms and cook for 4 minutes. Remove to a plate
Add remaining oil, chorizo and warm potatoes and cook for 5 minutes until light golden. Return the mushrooms to the pan, add onions and capsicum and stir to combine
Reduce heat to medium-low and pour over the eggs. Crumble over the ricotta. Cover and cook for 8-10 minutes until almost set
Preheat grill on medium-high. Place the pan under the grill and cook for 4 minutes until firm and light golden on top. Season with pepper, cut into wedges and serve