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Meaty Spanish Omelette - Serves 4

Preparation time: 10 minutes

Cooking time: 15 minutes


  • 100g chorizo
  • 1 chopped white onion
  • 4 tbsp. olive oil
  • 150g mushrooms
  • 400g sliced potatoes
  • 5 eggs
  • Dash of milk
  • 100g strong cheddar
  • Chopped parsley


  1. On a hob boil the potatoes for 10 minutes.
  2. In a skillet over the Firebowl add 2 tsp. of oil and cook the onions and chorizo 6 minutes.
  3. Then add the chopped mushrooms and cook for a further 4 minutes.
  4. While that is cooking whisk together the eggs, milk and cheese.
  5. Once the chorizo and vegetables are cooked move them to a swinging skillet and add the potatoes.
  6. Add 2 tbsp. of oil to the skillet.
  7. Slowly pour the egg mixture over the vegetables.
  8. Cover the skillet pan with foil and cook for 35 minutes.
  9. Once cooked carefully lift the omelette out of the skillet and serve.  

Downloadable Recipe Card 

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