Spanish Omelette

1. 1

   Heat a non-stick skillet over medium heat.

2. 2

   Add olive oil, bell peppers and onion, cooking until softened.

3. 3

   Add garlic and chorizo, cooking and stirring for another 2 minutes.

4. 4

   Add sun-dried tomatoes, stirring to combine.

5. 5

   Pour in eggs and rotate pan to distribute evenly.

6. 6

   Lift edges of omelette, tilting pan to allow liquid to run under the cooked eggs.

7. 7

   Lower heat to medium-low and cook, without stirring eggs, until set.

8. 8

   On one half of omelette, sprinkle cheese, then fold over enclosing cheese.

9. 9

   You can garnish this omelette with chopped cilantro and sour cream if you like.

10. 10

    Serves two people.

* Per serving · 4 servings · Values may vary.

No additional tips available.