Spanish Omelette With Roasted Tomatoes And Chorizo

1. 1

   Preheat oven to 375u00b0F. Place tomatoes on a lightly greased baking sheet and drizzle with 1 tbsp oil. Season to taste and bake 20-25 mins, until tomatoes start to collapse. Cool and chop roughly.

2. 2

   Meanwhile, heat remaining oil in a large nonstick frying pan on medium. Add potato. Cook, covered, 10-15 mins, turning occasionally, until tender but not browned. Add onion and chorizo. Cook, covered, 4-5 mins, until onion is tender. Transfer to a large bowl. Drain oil, reserving 1 tbsp. Add eggs, tomatoes, and spinach to potato mixture. Season to taste and mix well. Heat reserved oil in an ovenproof pan on medium. Cook potato mixture 5-6 mins, until lightly browned and almost set. Preheat oven broiler on high.

3. 3

   To finish, place pan under broiler and cook 2-3 mins, until lightly browned and firm. Cut into wedges and serve with baby spinach and toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.