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Chorizo, Red Onion & Potato Omelette 🍳

A recent favourite in our house, this Spanish inspired tortilla, potato omelette style recipe is perfect for whipping up a quick lunch! Serves: 2-4 Time: 35 mins 8 oz/ 225g chorizo, sliced 1 tbsp olive oil 2.5 lbs/ 1kg baby potatoes, boiled until just soft & halved 2 red onions, sliced on a mandoline Juice of ½ a lemon Small handful coriander leaves 1 tbsp extra virgin olive oil, plus extra to drizzle 8 eggs ¼ stick/ 25g butter Sea salt & freshly ground black pepper Preheat the grill to a high heat. Add the chorizo to an oven proof frying pan over a medium heat with the olive oil and allow to cook out. When the chorizo has cooked out, add half of the sliced onion to the pan and allow to saute for a few minutes. Add the remaining red onion to a bowl with the coriander with the lemon juice, extra virgin olive oil and some seasoning, tossing to combine. Add the cooked baby potatoes into the pan and stir to combine everything. Whilst the potatoes are cooking, add the eggs to a large glass heat proof bowl and whisk together. Add the potatoes & chorizo mix to the glass bowl and add the butter to the frying pan. Once the butter has melted, add back in the chorizo potato mix and gently stir. Add the pan to the grill for 5-10 minutes for the omelette to set. Once set, serve immediately with the red onion & coriander mix scattered over the top with an extra drizzle of extra virgin olive oil. Get a copy of my latest cook book, Home Kitchen: https://linktr.ee/DonalsHomeKitchen Follow me on Instagram, Facebook & TikTok: @donalskehan Check out my cookbooks: http://bit.ly/DonalCookbooks