Tomato & onion salad
A simple and fresh, fat-free salad with influences from Cape Town
Chorizo, potato & cheese omelette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
Ingredients
- 1 small potato, cut into 2cm dice
- 1 tsp olive oil
- 50g chorizo, chopped
- 2-3 eggs
- chopped parsley
- 25g grated cheddar
Method
- STEP 1
Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.
