Chorizo, Potato & Cheese Omelette

Ingredients

• 4 small potatoes
• 4 tsp olive oil
• 200 g chorizo
• 12 eggs
• 100 g cheddar cheese
• 2 tbsp fresh parsley (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Boil potatoes for 8-10 minutes until tender, then drain and allow to steam-dry.
2. Heat olive oil in an omelette pan over medium heat. Add chorizo and cook for 2 minutes.
3. Add the cooked potatoes to the pan with the chorizo and cook for another 5 minutes, until potatoes begin to crisp.
4. Remove chorizo and potato mixture from the pan and set aside. Wipe the pan clean.
5. Whisk eggs with salt and pepper. Pour a quarter of the egg mixture into the hot pan to make one omelette.
6. When the omelette is almost set, sprinkle with a quarter of the chorizo-potato mixture, chopped parsley (if using), and shredded cheddar cheese.
7. Fold the omelette in half and cook for 1 minute more, until the cheese is melted.
8. Repeat for remaining omelettes and serve immediately.