Spanish Omelette

1. 1

   Cook the potatoes in boiling, salted water until soft but still retaining their shape.

2. 2

   Drain.

3. 3

   Melt the butter in a frying pan and add the potatoes, peppers, chorizo, onion and garlic.

4. 4

   Cook for about 10 minutes until everything is sticky and golden.

5. 5

   Stir in the eggs beaten eggs and reduce the heat.

6. 6

   Cook slowly until the omelette is lightly set.

7. 7

   Sprinkle over the grated cheese and grill until golden.

8. 8

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.