Spanish Omelet

1. 1

   Fry potatoes in oil; once fried, drain them.

2. 2

   Saute onion and add to potatoes.

3. 3

   Heat chorizo in a pan in the bacon grease, adding to them the potatoes, peas, peppers and eggs, beaten with salt.

4. 4

   Mix everything.

5. 5

   In a double frying pan, add 3 to 4 tablespoons olive oil; add mixture for a few minutes.

6. 6

   Put on lid; turn the omelet with large plate and add another 3 to 4 tablespoons oil and turn over omelet.

7. 7

   Cook another few minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.