Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one
Ingredients:
- 1 small potato, cut into 2cm dice
- 1 tsp olive oil
- 50g chorizo, chopped
- 2-3 eggs
- chopped parsley
- 25g grated cheddar
Instructions:
- 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.
Chorizo, potato & cheese omelette • Yield: 1 servings
Ingredients:
- 1 small potato, cut into 2cm dice
- 1 tsp olive oil
- 50g chorizo, chopped
- 2-3 eggs
- chopped parsley
- 25g grated cheddar
Chorizo, potato & cheese omelette Nutrition Facts:
• Diet:
• Calories: 32.73
• Fat: 42.49
• Carbs: 10.65
• Protein: 35.10
• Cholesterol: 156.47
• Calcium: 25.83
• Sodium: 39.31* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.