Quick and easy Spanish tortilla omelet recipe. A classic potato omelet with chorizo and cherry tomatoes that won't disappoint - perfect for tapas or lunch.
Cut the potatoes into thin slices and finely chop the onion. Halve the cherry tomatoes.
Fry the chorizo, potato slices, cherry tomatoes, and onion in rapeseed oil for a couple of minutes until golden.
Whisk together eggs, sweet chili sauce, salt, and pepper. Pour the egg mixture over the vegetables in the pan.
Put the tortilla in the oven at 180°C and bake for about 10 minutes until the eggs are set.
Flip the tortilla onto a plate and serve.
No children added
Keeps in the fridge for up to 3 days, covered. It's actually good cold straight from the fridge, which makes it handy for lunch. To warm it, use a low oven or a covered pan on low heat so the eggs don't turn rubbery. I wouldn't freeze it, the texture goes watery once thawed.
A simple green salad with a sharp vinaigrette cuts through the chorizo oil nicely. Some crusty bread and a glass of cold beer or a dry white round it out for a tapas-style lunch.
Cured ham can be replaced with other cold cuts, or you can add a couple of slices of smoked salmon when the omelet comes out of the oven. Use fresh herbs like basil, small salad leaves and/or sprouts for garnish and serving.
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Crispy bacon, a perfectly fried egg, and fresh bread — hard to beat this as a morning plate.
