The classic dilemma of the potato omelette is whether to make it with or without onion. However, this time, we leave that up to you. What we do recommend is using Ventulà chorizo, which is characterized by its high quality, low additives, and perfect balance of flavor, aroma, and texture. Got everything ready? Let’s get cooking!
- Chop the Ventulà chorizo and fry it in a pan with a drop of oil to prevent sticking. Once it reaches the desired consistency, set it aside.
- In the same pan, sauté the finely chopped onion until golden brown. This way, it will absorb all the flavor of the chorizo to infuse the omelette more intensely. Once sautéed, set it aside.
- Without changing the pan, heat a little oil and fry the potatoes. The key is to fry them over medium heat to avoid them becoming too crispy on the outside and undercooked on the inside. You can slice the potatoes thinly or cut them into small cubes.
- Beat the eggs and add the chorizo, onion, and potatoes to the mixture. Then add a small amount of salt. Not too much, as the chorizo will already add enough flavor to the omelette.
Tip: At this stage, you can add a splash of milk to make the omelette fluffier and juicier. Also, if you want a creamier omelette, do not overbeat the eggs.
- When the pan is hot and with a little oil to prevent sticking, pour the mixture into it and let it cook for a few minutes. When you see it start to bubble, it’s time to flip the omelette and finish cooking it on the other side. The less set you like it, the less time you should leave it in the pan.
Following these steps, you’ll have a potato omelette with chorizo that could be on any restaurant menu.
