Total Time
Prep 20 mins
Cook 20 mins

Easy on effort and big on flavour, this glorious Spanish omelette is great for luch or a light midweek meal.

Ingredients Nutrition


  1. Cook the potatoes in boiling, salted water until soft but still retaining their shape. Drain.
  2. Melt the butter in a frying pan and add the potatoes, peppers, chorizo, onion and garlic. Cook for about 10 minutes until everything is sticky and golden.
  3. Stir in the eggs beaten eggs and reduce the heat.
  4. Cook slowly until the omelette is lightly set.
  5. Sprinkle over the grated cheese and grill until golden. Serve hot or at room temperature.