Easy Spanish Omelette with Chorizo Recipe

Attention home cooks, lovers of Andalusian cuisine, or people who hate being in the kitchen for more than an hour, here we have the perfect recipe for all of you.

We are talking about the recipe to prepare the classic Spanish omelette with chorizo: it takes less than 50 minutes, and you don’t need any kind of skill to make it.

This Spanish egg recipe will become your go-to recipe for when you are in a hurry and have to prepare a quick Spanish breakfast or lunch, or when you simply want to enjoy a good Andalusian dish.

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Background of the Dish

There is no exact date for the creation of the Spanish omelette, but it is known that since its beginnings it already differed from the French recipe because it had cheese and was cooked with olive oil.

The Spanish omelette with chorizo is a variation on the classic recipe, as it has various toppings (chorizo, potatoes, onion), making it perfect for lunch or dinner (or breakfast if you think you won’t be able to eat much on the day).

Without a doubt, it is one of the best Spanish chorizo recipes because since you incorporate the potato, it becomes a perfect mix between the classic omelette, the Tortilla de patatas and the chorizo, which is a staple ingredient of Andalusian cuisine.

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Things You’ll Need for Spanish Omelette with Chorizo

To prepare this Spanish omelette with chorizo you only need chorizo, egg, potatoes, and other ingredients that are easier to substitute.

The Spanish chorizo and eggs recipe will be easier to make if you have a spatula to help you flip the egg, and of course, a non-stick pan would be the best, but you can make the recipe even if you don’t have those things.

Ingredients

• 4 eggs
• 1/3 cup (80ml) milk
• 1 (100g) chorizo
• 2 potatoes
• 1 onion (optional)
• 1 cup (100g) shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• salt and pepper

How to Make Spanish Omelette with Chorizo – Step by Step Guide

1. The first step in this Spanish omelette recipe is to cut the potatoes into small cubes. Fry them in a pan with plenty of oil, or bake them until crispy and soft on the inside. Set aside.

2. Then, cut the onion into small pieces. Then cut the chorizo into round slices (or smaller squares).

3. Now, in a pan put a little olive oil and cook the onion for 5 minutes. Add the cut chorizo and cook for another 5 minutes (if it is raw chorizo then cook it for 10 minutes). Set aside.

4. After that, grab a bowl and beat the eggs, with salt, pepper, paprika, and milk. Beat everything until you have a little foam (this will make them fluffier).

5. Then you can start to heat a little olive oil in a pan over high heat. When hot, turn it down to medium heat.

6. Now, put the egg mixture in the pan. When the bottom part starts to be slightly cooked but the top is still raw, place the chorizo, onion, potatoes, and shredded cheese on one of the omelette halves (avoiding the edges).

7. With a spatula flip over the half that has no filling so that it covers the other.

8. Let the Spanish omelet cook for 2 minutes and turn it over so that it browns on the other side.

9. When the Spanish potato omelet gets golden-brown color, remove it from the pan and set it aside. 

10. Then continue making the other omelettes, with this recipe you can make 4 chorizo omelettes (a tablespoon of chorizo and onion, a tablespoon of potatoes, and a tablespoon of shredded cheese for the filling in each one approx.).

Substitution of Ingredients

The only thing that you cannot miss in this recipe is the egg, so a lot of the Spanish omelette ingredients can be substituted for others.

For this Spanish omellet, you can use vegetable or vegan milk instead of whole milk, or you can also use 2 tablespoons of half and half to make them creamier.

Here we present the classic filling of the Spanish omelette with chorizo and potatoes, but you can use any type of filling you want.

You can use sausage, instead of onion, use bell peppers, instead of shredded cheese, use its vegan version or skip it.

You can also make fried sweet potatoes instead of regular potatoes, or remove them from this dish.

Tips on Serving Spanish Omelette with Chorizo

Unlike what happens in other countries, Spanish omelette recipes (such as Spanish omelet with cheese or Spanish potatoes and eggs) are generally not eaten for breakfast.

We know that North America is used to having scrambled eggs with black coffee for breakfast, but this Spanish omelette with chorizo is better for lunch.

It is the perfect food for lunch because it fills you up, but it doesn’t leave you feeling heavy, so it allows you to continue doing the rest of the tasks of your day.

You can also eat it for dinner accompanied by a lettuce salad, or sliced tomatoes with a bit of olive oil.

If you want to try other Spanish chorizo recipes, you must try the Spanish chorizo casserole, Spanish chorizo pasta with tomato sauce, or the classic chorizo rice.

How to Store Spanish Omelette with Chorizo

This chorizo with potatoes and eggs should not be frozen, nor is it recommended to store it in the refrigerator for more than a couple of hours.

Like other potato omelette recipes, due to how easy and fast it is, it is expected to be eaten on the same day, since the omelette loses its original texture and flavor if it is stored.

However, you can prepare the filling for the Spanish omelette with chorizo, and freeze it for 15 days or keep it in the fridge for 3, then add it to your omelettes at any time.

Recipe Card: Spanish Omelette with Chorizo

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