Spanish Omelette

125g cherry tomatoes, halved
1/4 cup olive Oil
1 potato, peeled, thinly sliced
1 red onion, thinly sliced
1 chorizo, thinly sliced
6 eggs, lightly beaten
20g baby spinach, chopped (plus extra leaves to serve)
toast, to serve

Heat oil in a large non-stick frying pan on medium. Add sliced potato. Cook, covered, for 10-15 mins, turning occasionally, until tender but not browned.
Add onion, tomato and chorizo. Cook, covered, for 4-5 mins, until onion is tender. Transfer potato mixture to a large bowl. Drain off oil, retaining 1 tbsp.
Add eggs and spinach to potato mixture (keep a little of the filling aside to scatter on top). Season to taste. Mix well. Preheat grill on high.
Heat oil in pan on medium. Pour in potato mixture. Cook for 5-6 mins, until lightly browned and almost set.

Place pan under grill. Cook for 2-3 mins until lightly browned and firm. Cut into wedges. Serve with baby spinach leaves and toast.

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Midwest Foods Dubbo