Spanish Omelette

Spanish Omelette

Ingredients

Prep Unit

Serve 30

Sausage, chorizo, cooked

Thinly Slice kg

1.2

Onion, mature, brown skinned peeled raw

Cut into wedges g

800

Oil, olive

ml

300

Potato, peeled raw

Thinly Slice g

800

Egg, chicken, whole raw

kg

1.5

Water, tap

ml

100

Method

  1. Heat a large non-stick frying pan over medium heat. Cook the chorizo for 2 mins each side or until browned. Transfer to a bowl. Add the onion to the pan and cook, stirring, for 3 mins or until light golden and just tender. Transfer to a separate bowl.
  2. Heat the oil in the pan over medium heat. Arrange half the potato, overlapping slightly, over the base of the pan to cover completely. Top with half the chorizo and half the onion. Repeat with remaining potato, chorizo and onion.
  3. Whisk eggs and water in a large bowl. Season with salt and pepper. Pour into the pan. Reduce heat to medium-low. As the omelette sets, gently pull up the edge so any uncooked egg runs underneath. Repeat 2-3 times duriong cooking. Cook for 20-25 mins or until almost set.
  4. Preheat grill on high. Cook under grill for 5-10 mins or until golden.

 

Dietary Suitability

  Healthy Choices Use low fat sausages & minimal oil
 

Vegetarian Diet

Omit sausages or replace with vegetarian sausages

Fortified

Serve with sour cream and grated cheese

 

Gluten Free

Ensure sausages are gluten-free

  Diary Free

Ensure sausages are dairy free

  Pureed Suitable to be pureed.


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