Spanish omelette with chorizo

Spanish omelette with chorizo

Really simple and tasty leftover meal - Spanish-inspired omelette with potatoes, onions and chorizo sausage! This was my first attempt at making an omelette in the Hajka oven, and it did not disappoint me! The eggs were cooked through, without the bottom burning.

Author

Maggie

Cook Time

20 minutes

Ingredients

• 3 medium-sized boiled potatoes
• 1/4 onion
• 50 grams of chorizo sausage
• 4 eggs
• salt and pepper
• Olive oil for frying

Directions

1. Cut the potatoes and sausages into pieces and chop the onion.
2. Put the eggs in a leak proof bottle and whisk them well (I used a fork straight into a 0.5-liter Nalgene bottle = less dishwashing!)
3. Place a rack in the bottom of the Hajka and place the white baking dish on top.
4. Turn on the heat to medium-high, pour a little olive oil into the dish and add the onion, sausage and potatoes.
5. Stir-fry for a few minutes until the onion has softened. I used cooked chorizo; if your sausages are raw, adjust the time accordingly.
6. Pour eggs into the pan, put on the lid and cook the omelette until the filling is firm. This will take approx. 15-20 minutes, depending on the heat underneath and the air temperature.
7. Sprinkle with salt and pepper, serve and enjoy!
8. Tip: You can save some cooking time by occasionally lifting and tilting the baking dish and letting some of the liquid egg mixture run out towards the edges.