October 5 - Spicing up Your Breakfast with Spanish Omelet

My kids love omelets for breakfast. But going beyond ham and cheese, I decided to introduce them to Spanish omelets.

Although potato and onion omelet (or torta) is a more popular dish, I added some chorizo (Spanish sausage) and spiced it up with diced tomatoes.


I do not flip omelets. Simply because it is difficult to do it and my kids enjoy the omelette looking like pizza. They call it the vegetable pizza!



Spanish Omelet

Ingredients

3 links chorizo (Spanish sausages)
2 tbsp minced shallots
2 tbsp minced tomatoes
6 small golden potatoes, diced
1 tbsp salt
dash of freshly ground pepper
6 farm eggs, whisked
4 tbsp olive oil








Cooking Time (20 minutes)
Heat 2 tbsp olive oil in a large frying pan(preferably non-stick).
Saute the onions, tomatoes, chorizo, and potatoes for 10 minutes or until the potatoes are cooked.
Season with salt and pepper.
Take out the potato mixture from the pan and set aside.
In the same pan, heat 2 tbsp olive oil.
Pour the eggs.

Put back the potato mixture on the eggs.
Cover the pan and cook for 10 minutes (until the eggs are cooked) in medium heat.
Serve immediately.