Name: Mushroom & Chorizo Spanish Omelette
Cook time: 30 min
Ingredients: 500g desiree, coliban or pontiac potatoes, cut into 2.5cm pieces; 1 brown onion, halved, thinly sliced; 2 tbs olive oil; 400g button mushrooms, sliced; 2 chorizo sausages, roughly chopped; 100g roasted capsicum, chopped; 8 eggs, lightly whisked; 75g piece fresh ricotta

500g desiree, coliban or pontiac potatoes, cut into 2.5cm pieces
1 brown onion, halved, thinly sliced
2 tbs olive oil
400g button mushrooms, sliced
2 chorizo sausages, roughly chopped
100g roasted capsicum, chopped
8 eggs, lightly whisked
75g piece fresh ricotta

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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

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

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

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Olannah Davis

26 Mar 2015, 1:21 pm

Mushroom & Chorizo Spanish Omelette - Husband and I loved it! The only thing I changed was to fry fresh capsicum with the potato and onion, and topped with bocconcini cheese as it was what I had on hand. Tastes great hot or cold. This would also work well as a vegetarian dish, omit the chorizo and add some smoky paprika with the vegetables.

+ 16 star only ratings in addition to the reviews above

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