Mushroom & Chorizo Spanish Omelette
Cook:  30 minutes
Serves:  6
Average: 3.2 (16 votes)
Difficulty:
Cuisine:
Saved:
Spanish
672
Recipe by: Australian Mushrooms
Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants
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Mushroom & Chorizo Spanish Omelette
Ingredients:
Mushroom & Chorizo Spanish Omelette
Method:
Mushroom & Chorizo Spanish Omelette
  1. 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
  2. Place onions on a microwave-safe plate, cover and microwave on High/100% for 2 minutes until softened
  3. 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
  4. 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
  5. Reduce heat to medium-low and pour over the eggs. Crumble over the ricotta. Cover and cook for 8-10 minutes until almost set
  6. 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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Mushroom & Chorizo Spanish Omelette
Olannah Davis
9 years 9 months ago
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.